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Baked Chicken Cacciatore Casserole

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Ingredients

Adjust Servings:
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 (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

Nutritional information

596
Calories
192 g
Calories From Fat
21.4 g
Total Fat
5.3 g
Saturated Fat
36.9 mg
Cholesterol
1459.5 mg
Sodium
83.9 g
Carbs
9.9 g
Dietary Fiber
25.7 g
Sugars
20.1 g
Protein
337g
Serving Size

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Baked Chicken Cacciatore Casserole

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    Cuisine:

    Hi Amy, this recipe was delicious. I made the following tweaks: Instead of the tomato soup, used 6 oz tomato paste plus a can of water, combined. Also, I like more veggies, so I added 1 cup of artichoke hearts and 1 cup of asparagus tips (cut to 1"). I sauteed the veggies before combining with other ingredients. Broccoli and olives would also be delicious additions. Thank you!

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Baked Chicken Cacciatore Casserole, A quick way to use up leftovers and have a delicious meal! I made this up just tonight and can’t wait to taste it , Hi Amy, this recipe was delicious I made the following tweaks: Instead of the tomato soup, used 6 oz tomato paste plus a can of water, combined Also, I like more veggies, so I added 1 cup of artichoke hearts and 1 cup of asparagus tips (cut to 1 ) I sauteed the veggies before combining with other ingredients Broccoli and olives would also be delicious additions Thank you!, A quick way to use up leftovers and have a delicious meal! I made this up just tonight and can’t wait to taste it


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    Steps

    1
    Done

    Cook Pasta in 4 Quarts of Rapidly Boiling Water.

    2
    Done

    Shred Chicken Into Bite Size Pieces.

    3
    Done

    Toss Chicken With Dried Spices.

    4
    Done

    Shred Carrots.

    5
    Done

    Slice Mushrooms.

    6
    Done

    Drain and Rinse Pasta.

    7
    Done

    Oil Bottom of a Large (4 Quart) Casserole Dish With the Olive Oil.

    8
    Done

    Layer Shredded Chicken, Sliced Mushrooms, Shredded Carrots and Cooked Pasta.

    9
    Done

    Pour Spaghetti Sauce and Condensed Soup Over All; Mix Thoroughly.

    10
    Done

    Top With Cheese.

    11
    Done

    Cover Tightly With Foil and Bake at 350 Degrees F For 30 Minutes.

    12
    Done

    Remove Foil, and Bake For an Additional 15 Minutes, or Until Cheese Is Browned.

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    Noah Evans

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