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Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it includes RO*TEL and a can of mild green chile peppers, it’s not spicy; if you like the heat, choose hot RO*TEL and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Ingredients
- cooking spray
- 1 (16 ounce) package penne pasta
- 4 tablespoons salted butter
- 1 large onion, chopped
- 1 green bell pepper – stemmed, seeded, and finely chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 3 cloves garlic, minced
- 2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
- 1 (4 ounce) can mild chopped green chile peppers
- 4 cups cooked chicken, cut into bite-sized pieces
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
Step 2
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 3
While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until their liquid is released, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Step 4
Stir in processed cheese food, diced tomatoes with juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
Step 5
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Tips
You may substitute margarine for butter, any shelf-stable processed cheese food for Velveeta, and two (12 1/2-ounce) cans cooked, flaked chicken for leftover chicken.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 502 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat12g | 59% |
| Cholesterol92mg | 31% |
| Sodium949mg | 41% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber3g | 11% |
| Total Sugars8g | |
| Protein30g | |
| Vitamin C24mg | 119% |
| Calcium300mg | 23% |
| Iron3mg | 19% |
| Potassium527mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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