Cajun Chicken Pasta Bake

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READY IN: 50mins
Recipe by Pinay0618

Total comfort foood! This will make two casseroles, 6 servings each - one for now, one to freeze for later. Recipe submitted to Taste of Home by Kim Weishuhn.

Ingredients Nutrition


  1. Cook pasta according to package directions to al dente.
  2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In the same pan, saute onions and peppers in remaining oil until tender. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat.
  3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until bubbly.

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