Chicken Pasta Bake
March 22, 2022
: 6 - 8
: 25 min
: 25 min
: 50 min
: Easy
This filling weekday dinner is quick and easy. Whether you bake your own chicken cutlets or use a store bought cooked rotisserie, this casserole comes together in just a few steps. Enjoy with a salad and you have a complete meal.
Ingredients
- 6 to 8 chicken cutlets
- 1 lb pasta - I used bow tie
- 1 Vidalia onion - diced
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- I 28 ounce can crushed tomato
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup shredded Colby Jack cheese
- 1/2 cup shredded mozzarella cheese
Directions
- Step 1 Bake 6 to 8 skinless chicken cutlets in a 375 degree oven for 20 to 25 minutes. Cut into bite size pieces.
- Step 2 While chicken is cooking, sauté Vidalia onion in olive oil until translucent.
- Step 3 Add minced garlic and stir together.
- Step 4 Add crushed tomatoes, dried basil, dried oregano, and salt to sauce. Mix.
- Step 5 Cook on low for 10 minutes, stirring occasionally.
- Step 6 While sauce is cooking, boil pasta according to directions.
- Step 7 Once pasta is cooked, add to sauce and mix together.
- Step 8 Add bite sized cooked chicken and Colby cheese into a 13 x 9 baking dish. Add pasta to chicken and cheese and mix together.
- Step 9 Top with mozzarella cheese.
- Step 10 Bake for 20 to 25 minutes in a 375 degree oven until cheese is melted and bubbly.
