Some days I just need comfort food, you know what I’m saying? I need an ooey-gooey pasta dish to warm the belly. The cheesier, the better, add some garlic bread on the side, and I’m sold.
Sunday was one of those days. After a busy weekend of camping, swimming, school clothes shopping and more, I needed to chill. Instead of cooking something healthy and light, I wanted a casserole style comfort dish. Luckily there are several things I keep in the pantry to make my cheesy chicken pasta bake.
My pasta bake is simple, there are no frills, and it’s certainly not healthy. The bake combines pasta, chicken, sour cream, cream of chicken, and a whole lot of cheese into a 9×13 casserole dish. All you have to do is throw the ingredients into the dish and bake until gooey-perfection occurs.
To turn this sinfully unhealthy dish into a meal, pair it with homemade garlic bread and a side salad. Your belly will be full and warm after scarfing down this amazing pasta. I can promise you I ate dinner in my sweatpants as to not constrain my belly as I filled it with deliciousness.
3 Chicken Breasts, boiled and chopped into ½ inch pieces
1 Box of Whole-Wheat Pasta (I used penne, any will do aim for 13-16 oz.)
2 Cups Sour Cream
2 Cans Cream of Chicken
½ Cup Low Sodium Chicken Broth
2 Cups Mozzarella Cheese
½ Cup Parmesan Cheese
1 Teaspoon of Italian Seasoning
Salt and Pepper to Taste
Preheat Oven to 300 Degrees
Boil Chicken Until Cooked Through
Boil Noodles in Leftover Chicken Water (for added flavor – you can boil separate as well)
While Noodles are Boiling, Chop Chicken into ½ Pieces
Combine Sour Cream, Cream of Chicken, Broth, and Seasoning in a Medium Bowl
Stir Cooked Noodles, Chopped Chicken and Mixture in a 9×13
Top Pasta with Cheese
Bake Covered with Aluminum Foil at 300 Degrees for 45 Minutes
Uncover and Bake Another 15 Minutes
This is the perfect comfort dish for a cool evening or if you just need something yummy. The dish makes a ton of food, and it warms up great the next day. I usually have enough to feed dinner to my family of five, Trent and I have lunch the next day, and we have enough for another one or two servings on left over night. Also, you can freeze half of the casserole for another time.