Does anyone know of a good casserole using chicken and pasta?

Answer 1

Make one up, those usually turn out the best anyway!

Answer 2

Heres one with just chicken.
Its very good.
You could try adding pasta??

Hot chicken salad

2 cups cooked cut up chicken breast
2 cups diced celery
1 can sliced water chestnuts
2tsp onion chopped
2tsp lemon juice
1/2 tsp nature seasoning
1 cup mayonnaise
1/2 cup cheddar cheese
1 cup crushed potato chips
cooking spray

Cut up chicken breast and cook in skillet on medium heat with cooking spray until chicken is done.

Chop water chestnuts, celery, and onion into small pieces.

Place all ingredients except mayo in casserole dish and mix together.
Lay potato chips on top and bake in the oven at 425 for about 20-25 minutes.

Answer 3

In a mixing bowl, combine:
2 boneless chicken breasts, cubed into about 1" - 2" pieces
some fresh broccoli heads
some canned artichoke hearts, drained & chopped
some diced red bell pepper
some sliced mushrooms
some diced Vidalia onion
2 T. grated parmesan cheese
1 c. cooked/drained ziti pasta
about 1 1/2 c. Miracle Whip

season to taste with seasoned salt, cajun seasoning, pepper, and cilantro.

Put mixture in casserole dish, bake at 350F for about an hour. Sprinkle shredded cheese on top after baking, let stand uncovered 5 min before serving so cheese can melt.

Answer 4

Yep, pre-cook the chicken and cut it up into bite size pieces. Cook the noodles..... I like shell's or ziti, or elbow's are good too. Add the chicken, a can of peas (or other veggies, maybe broccoli pieces) and and one or two cans of "cream of mushroom, or cream of chicken" Mix well, you can even add some chunks of cheese to this. Cover the top in bread crumbs, and bake at 350 deg. for about an hour.... till the soup is bubbling. It's yummy and easy.

you can do the same recipe with rice, it has to be uncooked, and at the bottom of the cassarol, then you add the soup, chicken, and about 1/2 of can of water, some butter and lemon juice, and bake as above. The rice cooks in the soup and becomes fantastic.

Answer 5

Chicken & walnut Casserole
3 c egg noodles
1c stuffed olives (halves)
1c walnuts (broken)
2 c boneless chicken,cut up into lg pieces
1 can cream mushroom soup or cream chicken soup
1 can chicken broth
Combine noodles walnuts,olives.;combine chicken and soup,put some of chicken mixture in buttered casserole dish, then a layer of noodles mixture, alternate layers untill dish is full,pour chicken broth over mixture and bake 1 hr at 350.

This is a great dish to serve at family get togethers.

Answer 6

A casserole I have made with chicken; pasta; broccoli (or mixed vegetables) with cream of mushroom soup over it (or substitute with cream of celery)

Answer 7

Chicken noodle casserole

1. cooked chicken pieces
2. cooked noodles
3. cream of mushroom or cream of chicken soup
4. chopped onion, celery and mushrooms
5. salt & pepper to taste

Bake at 350° approx. 40 min.

Answer 8

REALLY simple recipe I used to use:

Cream of chicken soup
noodles
chicken
a little garlic

make noodles and cook chicken. add soup to chicken and heat. mince garlic up and add to soup and chicken mix. pour over noodles to serve.

Answer 9

PASTA AND CHICKEN GRATIN

Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.

For chicken and stock
2 (3 1/2- to 4-lb) chickens
10 cups cold water
1 celery rib, quartered
1 carrot, quartered
1 medium onion, quartered
1 large garlic clove, smashed
2 fresh thyme sprigs
1 teaspoon salt
1/4 teaspoon whole black peppercorns
For cheese sauce and casserole
1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup crème fraîche (8 oz)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 lb Gruyère, coarsely grated (6 cups)
1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)
1 lb penne rigate or other short tubular pasta
6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)

Special equipment: 2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)

Poach chicken and make stock:
Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.

Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)

Make sauce, cook pasta, and assemble casserole:
Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.

Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.

While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.

Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.

Cooks' notes:
• If using rotisserie chickens, pull meat from bones and reserve, then make stock by cooking skin and bones with celery, carrot, onion, garlic, thyme, salt, peppercorns, and 8 cups water 40 minutes total before straining.
• Chicken can be poached and stock can be made 1 day ahead and cooled completely, uncovered, then chilled separately, covered.
• Bread crumbs can be made 1 day ahead and kept in a sealed plastic bag at room temperature.
• Cheeses can be grated 1 day ahead and chilled separately in sealed plastic bags.

Makes 10 to 12 servings.

Gourmet
December 2005


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Answer 10

king ranch chicken