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

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

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.