Pantry Chicken Casserole

Pantry Chicken Casserole

This pantry chicken casserole easily comes together with dried pasta, leftover chicken, cheese, mushrooms, canned tomatoes, and canned green chiles.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
502 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
Step 3
Fill a large pot of lightly salted water and bring to a roiling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
Step 4
While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms; cook until their liquid is released, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Step 5
Stir in cheese, diced tomatoes with juice, diced tomatoes and green chiles with juice, and chile peppers; cook and stir until cheese melted, 5 to 10 minutes. Remove from heat; stir in cooked pasta and chicken then pour into the prepared baking dish.

Ingredients

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) package penne pasta
  • 1 (8 ounce) package sliced fresh mushrooms
  • cooking spray
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 tablespoons salted butter
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
  • 1 green bell pepper - stemmed, seeded, and finely chopped
  • 2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
  • 1 (4 ounce) can mild chopped green chile peppers
  • 4 cups cooked chicken, cut into bite-sized pieces

Categories

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