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Saturday, April 4, 2015

Baked Chicken Cacciatore Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1/2 lb boneless chicken piece, cooked and shredded
  • 1/2 lb mini penne pasta, cooked,rinsed,drained and cooled (pre-cooked weight)
  • 1 cup sliced fresh mushrooms or 1 (15 ounce) can sliced mushrooms
  • 2 carrots, shredded (about 1 cup after shredding)
  • 3 cups prepared spaghetti sauce
  • 1 can condensed tomato soup
  • 2 tablespoons olive oil
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 3 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 cup italian cheese blend (mozzarella, provolone, asiago, parmesan blend sold preshredded in a bag)
  • 1/2 cup mozzarella cheese, shredded

Recipe

  • 1 cook pasta in 4 quarts of rapidly boiling water.
  • 2 shred chicken into bite size pieces.
  • 3 toss chicken with dried spices.
  • 4 shred carrots.
  • 5 slice mushrooms.
  • 6 drain and rinse pasta.
  • 7 oil bottom of a large (4 quart) casserole dish with the olive oil.
  • 8 layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
  • 9 pour spaghetti sauce and condensed soup over all; mix thoroughly.
  • 10 top with cheese.
  • 11 cover tightly with foil and bake at 350 degrees f for 30 minutes.
  • 12 remove foil, and bake for an additional 15 minutes, or until cheese is browned.

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