Refrigerate leftovers :-)! My husband enjoyed this recipe and agreed it was a nice switch from the regular chicken recipes I do. You can serve with garlic bread, salad, or whatever you would like. Once done pan out and top with parmesan cheese if you would like!.Put in the oven and bake until the cheese on top in nice and golden brown.Pour into a 9×13 greased pan, and top the pasta bake with the mozzarella cheese. Next drop in your diced cooked chicken.Stir until well mixed and cheese is melted good. Take your cream cheese and dump it as well as the jars of pasta sauce in with the noodles. Once your pasta is done, drain and put back in the pan you cooked it in.Also if you have raw chicken, dice it up and cook it in a skillet until it is done. In a pan cook your pasta as indicated on box.Optional: Parmesan Cheese to Top when done.2 Jars of Ragu Mama’s Special Garden Sauce ( or whatever sauce your family likes).1 box of pasta ( I used Ziti I think but any works).If you have pre-cooked chicken on hand you can use that. 1 Package of Chicken (I used tenderloins) Cooked and diced.I love the bright red on the outside with the white inside to show off the food. Ingredients 1 pounds boneless, skinless chicken breasts salt and pepper to taste cup cream cheese softened cup shredded cheddar cheese divided 5. To make it look pretty on the table without having to transfer it to a separate serving dish, you can bake it in a pretty 9×13 casserole dish like this one from Cuisinart. This recipe would work well with leftover chicken too, so if you have some on hand, feel free to use that!Ĭuisinart Cuisinart Chef’s Classic Ceramic Bakeware-2 Quart Medium Rectangular Baker I ended up cooking the chicken in a skillet, as I didn’t have any leftover chicken handy. So, if this looks appetizing to you, then just follow the recipe below for a quick dinner. I actually don’t think I ever really have so I was a bit nervous on how this would taste, but it was really good and I love how quick and easy it is to make! Now this might sound a bit weird, but I don’t normally eat chicken with a tomato based sauce. So I like to venture out and try new things, sometimes it works out good and other times it was a Major Fail! I make a beef pasta bake, so I thought it was about time to try a Chicken Pasta Bake. Sometimes I get so bored of the same thing every week when it comes to cooking. Arrange chicken breasts in the bottom of the dish. Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes. Once done, serve with garlic bread and maybe a side salad for a complete and delicious meal! Preheat the oven to 350 degrees F (175 degrees C). If you’re a fan of easy meals, then look no further than this easy Chicken Pasta Bake! And, if you want to make this recipe even quicker, use leftover or pre-cooked chicken.
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