Italian chicken and pasta bake


Dinner tonight, April 24, 2016
Easy dish , not as tasteful as I hoped for, so not really my favourite dish, good for people there not crazy with to much tast
8-10 servings

  • ¼ cup butter
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 1 (15-ounce) can tomato sauce
  • 3 cups chopped cooked chicken
  • 4 cups shredded mozzarella cheese, divided
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon sugar
  • 1 (16-ounce) package bow tie pasta, cooked according to package directions and kept warm

1) Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper, and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.

Bake for 25 to 30 minutes or until hot and bubbly.

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