Description
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it’s not spicy, but 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- 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.
- 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.
- 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.
- Bake in the preheated oven until heated through
- about 20 minutes. Serve warm.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 10