Cooking the Chicken Pasta

Are you longing for a satisfying and potentially bountiful meal for tonight? The comfort of a hot, gooey chicken pasta bake embellishing the dining room table is the best solution for such a dilemma.

This recipe is quite similar to chicken pot pie. It requires preparing a pasta dish sufficiently good to be served on its own and then stacking on another layer of convenience by baking it in bread crumbs. When that sounds like it's clicking the mark for you, this is how you can serve your very own up tonight!

Ingredients for Chicken Pasta Bake

1-2/3 cup raw egg noodles or similar pasta
3 Tbsps. butter
1 stalk of celery
1/4 cup onion
2 cans condensed cream of chicken soup
2 cups shredded Cheddar Cheese
2 cups milk
1 one lb bag frozen peas/carrot mix
3 cups cooked, cubed chicken
1 tsp salt
1/2 tsp of black pepper
1/2 cup Italian bread crumbs

Preparing the Pasta and Vegetables

Once vegetables are in season locally and we have accessibility to them, we can use just as many fresh vegetables as we possibly can in this recipe. Should there be another veggies we'd like to have but are not available at local stores, then we shall usually just buy frozen vegetables and those are by and large decent.

Begin with chopping up the frozen veggies along with the fresh veggies. When you are done dicing, place the veggies off to the side.

Feel free to use any selection of pasta, but we recommended that you utilize shorter pasta similar to that of macaroni or rigatoni noodles as it mixes easier. Bring a big pot of water to boil on high temperature. Cook the pasta you opted for to make use of in the water until it is slightly tender. This process usually takes anywhere from around 8-12 minutes depending on the sizing of your pasta. Drain the noodles inside a colander as soon as they are soft, then put back in to the empty pot and off to one side.

Feel free to use any assortment of pasta, but we strongly suggested that you utilize shorter pasta just like macaroni or rigatoni noodles as it mixes easier. Bring a big pot of water to boil on high temperature. Cook the pasta you opted for to use in water until it is slightly soft. This process usually takes anywhere from around 8-12 minutes dependent upon the sizing of your pasta. Drain the noodles in a colander the moment they are soft, then place back to the empty pot and off to the side.

This is a good time for you to start preheating the oven up to 350 degrees. Given that you'll be baking soon, this will give your oven lots of time to heat and be ready by the time when the pasta is perfectly ready.

Cooking the Chicken Pasta

This time that the vegetables are chopped, noodles are done, and then the oven is preheating, get hold of a mid-sized saucepan and set it over medium heat. Add the butter, and permit it to melt completely.

The moment the butter is dissolved, put in the freshly diced onions and celery. Make these get coated within the butter and cook until they begin to become tender, that can take around 5-6 minutes.

Following that, add in the soup, milk, and cheese. This will likely thicken up your pasta dish and permit it to become really delicious and creamy when you dig into each slice. Keep on mixing continuously till the cheese also has fully melted.

For the pasta, add on the soup mixture, chicken, as well as frozen veggies. Season with salt and pepper. Blend and taste seeing that the flavors start melding all together.

Baking the Chicken oven Pasta Bake

Spray non-stick cooking spray on a 9" x 13" pan. Pour the chicken pasta mix into it. Spread the bread crumbs on top till the filling is totally covered. Bake the dish in the oven for a brief 30 mins until it becomes golden and bubbly.