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Creamy Italian Chicken Casserole

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Ingredients

Adjust Servings:
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup half-and-half
8 boneless skinless chicken breast halves
1 (8 ounce) package italian cheese blend, shredded
4 (4 ounce) cans mushroom pieces, drained
1 cup green onion, chopped (using some of the green)
1 (10 ounce) package rigatoni pasta

Nutritional information

369.1
Calories
84 g
Calories From Fat
9.4 g
Total Fat
3.1 g
Saturated Fat
107 mg
Cholesterol
590.7 mg
Sodium
34.1 g
Carbs
2.1 g
Dietary Fiber
2.7 g
Sugars
36.2 g
Protein
314g
Serving Size

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Creamy Italian Chicken Casserole

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    This casserole was very good but I had real problems with the cooking time. I originally put it in for 40 minutes and when I checked on the chicken, they were still raw on the outside. ended up cooking it for about 65 minutes ~ I also moved the chicken to the top instead of under the sauce before putting back in the oven. As I said the flavor was very good and the chicken was very moist but the rest of my dinner was done well before the chicken. I did add fresh mushrooms instead of canned and served over rice with asparagus on the side. I'm sure I'll make this recipe again but I will put in the oven much earlier. Thanks for posting!

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Creamy Italian Chicken Casserole, There are many Creamy Chicken Casseroles, but I do believe this one is just a tad bit different This was adapted from a recipe received from All Recipes which was submitted by Blondeprincess I have adapted this recipe for my family’s own tastes It is very creamy and to us, very good We served this with salad and garlic breadsticks This can also be served over rice if preferred , This casserole was very good but I had real problems with the cooking time I originally put it in for 40 minutes and when I checked on the chicken, they were still raw on the outside ended up cooking it for about 65 minutes ~ I also moved the chicken to the top instead of under the sauce before putting back in the oven As I said the flavor was very good and the chicken was very moist but the rest of my dinner was done well before the chicken I did add fresh mushrooms instead of canned and served over rice with asparagus on the side I’m sure I’ll make this recipe again but I will put in the oven much earlier Thanks for posting!, This casserole was very good but I had real problems with the cooking time I originally put it in for 40 minutes and when I checked on the chicken, they were still raw on the outside ended up cooking it for about 65 minutes ~ I also moved the chicken to the top instead of under the sauce before putting back in the oven As I said the flavor was very good and the chicken was very moist but the rest of my dinner was done well before the chicken I did add fresh mushrooms instead of canned and served over rice with asparagus on the side I’m sure I’ll make this recipe again but I will put in the oven much earlier Thanks for posting!


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    Steps

    1
    Done

    Preheat Oven to 375 Deg.f. Spray 11x15 Baking Dish With Cooking Spray.

    2
    Done

    in a Bowl, Mix Soups With Half and Half. Arrange Chicken Breast Halves in the Baking Dish. Top Each Breast With Handful of Cheese. Pour Soup Mixture Over Chicken. Sprinkle With Mushrooms and Chopped Green Onions.

    3
    Done

    Bake 30 Minutes in the Pre-Heated Ove, or Until Sauce Is Bubblie and Chicken Juices Run Clear.

    4
    Done

    Bring a Large Pot of Lightly Salted, Oiled Water to a Boil. Add Pasta and Cook For 8 - 10 Minutes, Just Till Al Dente, Drain. Serve Chicken and Mushroom Sauce Over the Cooked Pasta.

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    Carter Bell

    Barbecue pitmaster known for creating tender and flavorful smoked meats.

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