A comforting and creamy chicken pasta bake with a medley of vegetables, perfect for a family dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture.
Cook the chicken in a pot of salted water until tender, about 25 minutes. Remove and let cool slightly before cutting into bite-sized pieces.
Use the chicken cooking water to add flavor to the pasta.
Cook the pasta in the chicken stock until al dente. Drain and set aside.
Cooking pasta in stock enhances its flavor.
In a sauté pan, melt half of the butter and sauté the bell pepper, onion, and celery until softened.
Cook the vegetables until they release their aroma for the best flavor.
Add the cheese to the vegetables and stir until melted.
Stir constantly to prevent the cheese from burning.
Mix in the cream of mushroom soup and let it heat through.
Ensure the soup is well incorporated for a creamy sauce.
Combine the chicken, pasta, and vegetable mixture in a large mixing bowl.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a greased baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Melt the remaining butter and mix with the cracker crumbs. Sprinkle over the top.
The topping adds a delightful crunch to the dish.
Bake in the preheated oven for 40 minutes or until bubbly and golden on top.
Let the casserole rest for a few minutes before serving to set.
Serve warm and enjoy your creamy chicken and veggie pasta bake!
Pair with a side salad for a complete meal.
Continua nella nostra app per un'esperienza migliore
