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Pantry Chicken Casserole
Pantry Chicken Casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up a delicious chicken casserole with pantry staples like leftover chicken, pasta, tomatoes, and cheese - a family favorite!
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 your oven to a toasty 350 degrees F (175 degrees C) and generously coat a large casserole dish with cooking spray.
  • 1. Boil a large pot of salted water. Add penne and cook until al dente, around 11 minutes. Drain.
  • While pasta cooks, melt butter in a large skillet over medium heat. Sauté onion and bell pepper until tender, about 5 minutes. Add mushrooms and cook until liquid is released, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Combine processed cheese food, diced tomatoes, diced tomatoes and green chiles, and mild chile peppers in a pot. Cook and stir until the cheese melts, about 5 to 10 minutes. Remove from heat, then mix in cooked pasta and chicken. Transfer the mixture to the baking dish.
  • Place in the oven and bake until warm and heated through, approximately 20 minutes. Serve while warm.

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