Greek Chicken Casserole
Ready In: 50 mins
Serves: 6-8
Ingredients
- 3 boneless skinless chicken breasts
- 1 tablespoon chicken bouillon
- 1 (16 ounce) package pasta (spinach egg noodles are best)
- 1 (4 1/4ounce) can black olives (chopped & only use 1/2 of can)
- 1 (4 ounce) can mushrooms (sliced)
- 1⁄2 cup bell pepper (chopped)
- 1⁄2 cup onion (chopped)
- 1 teaspoon garlic (minced)
- 2 tablespoons butter
- 3 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce (reduced sodium works well)
- 1 1⁄2 tablespoons all purpose Greek seasoning
- 16 ounces Velveeta cheese (cut in cubes)
- 1 cup cheddar cheese (shredded)
Directions
- Cook Chicken breasts in pot of boiling water with 1 tablespoons chicken bullion.
- When chicken is cooked through, remove from water, cool and cut in cubes.
- Place pasta in pot of boiling chicken water and cook al dente.
- Saute mushrooms, bell pepper, onion, butter, worchestershire sauce, soy sauce & Greek seasoning. Add olives and garlic and heat through.
- Add cheese and chicken to saute mixture. Heat over medium heat until cheese is melted. Add pasta. Top with grated cheddar cheese.
- Bake in greased 9x13 dish @ 350 degrees until bubbly.
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