Description
Comfort meets innovation in this chicken pot pie pasta bake, blending classic American flavors with modern culinary creativity. Hearty ingredients meld together, creating a soul-warming dish that promises to delight hungry families and spark joyful dinner conversations.
Ingredients
Scale
Main Proteins:
- 2 cups (475 ml) cooked chicken, shredded
Starches:
- 3 cups (710 ml) cooked pasta
- 1 can cream of chicken soup
Vegetables and Dairy:
- 1 cup (240 ml) frozen peas and carrots
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) shredded cheddar cheese
Seasonings:
- 1/4 teaspoon black pepper
Instructions
- Warm the oven to 375F (190C) and prepare a spacious baking dish for the casserole.
- Combine cream of chicken soup, milk, tender peas, diced carrots, shredded chicken, and uncooked pasta in a large mixing bowl, stirring until all ingredients are evenly distributed.
- Transfer the creamy mixture into the prepared baking dish, ensuring an even spread across the surface.
- Generously sprinkle shredded cheddar cheese over the top, creating a rich and golden covering.
- Place the dish in the preheated oven and bake for approximately 20 minutes, or until the cheese melts completely and the edges become slightly bubbly and golden brown.
- Remove from the oven and allow the pasta bake to rest for 5 minutes before serving, which helps the sauce set and makes portioning easier.
Notes
- Customize the dish by swapping cream of chicken soup with a homemade white sauce for a fresher, less processed flavor profile.
- For a gluten-free version, use gluten-free pasta and check that the cream of chicken soup is certified gluten-free.
- Add crispy breadcrumbs or crushed crackers on top before baking to create a delightful crunchy texture contrast to the creamy pasta.
- Boost nutritional value by incorporating additional vegetables like diced bell peppers or spinach for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg