Cajun Chicken Pasta Bake

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Cook pasta according to package directions to al dente.
  • 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.
  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@Pinay0618
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@Pinay0618
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"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."
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  1. 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.
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