Sister pot pie meets her brother the casserole!

Irisa Raina 9

By
@Irisa

The chicken I had left over was from a stir fry meal that I made and ended up having more than I really needed. So I put it in the freezer for a dish just like this one.
If you don’t have any leftover cooked chicken, cook some breast or thighs, and then just add them to the recipe.
I love meals like this, especially on a day like this, it’s windy, chilly and sprinkling a wee bit. This dish with a side salad will be terrific.
This would also be a great pot pie, with some mashed cheese potatoes on the top!


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Method:

Bake

Ingredients

about 2 cups of small boneless skinless chicken breasts {cut into tiny pieces} breaded and fried, i had this left over from another meal
½ - of a 16 ounce box of your favorite pasta
1 medium onion { chopped }
1 tablespoon turbinado sugar
1 tablespoon fine sea salt
1 tablespoon fresh ground pepper
6 tablespoons unsalted butter {divided in ½ }
2 carrots { peeled and cut into bite size pieces }
2 cloves of garlic { minced }
1 & ¼ cups, ½ of each red, orange & yellow sweet peppers { chopped }
1 cup of annaheim peppers { chopped }
2 – 10 & ¾ cans of cream of chicken soup { undiluted }
1 tablespoon grainy mustard
½ cup of ½ & ½ { coffee creamer }
1 cup of the pasta water
2 cups mexican style shredded cheese { divided in ½ }

FOR THE TOPPING:

1 cup panko bread crumbs
1 cup mexican cheese

Directions Step-By-Step

1
Boil the pasta for about 6 to 7 minutes, in salted water. Keep out 1 cup of the pasta water, before you drain the pasta. Rinse the pasta in cool water, drain again and set the pasta aside.
2
In a non stick pan melt the 3 tablespoons butter; add the chopped onion, salt, pepper and sugar. Cook low and slow { as to not burn the onions } till they are beautifully caramelized. Remove from the pan and set aside.
3
In the same pan add the other 3 tablespoons butter and let it melt. Add the carrots, garlic, Annaheim peppers & sweet peppers. Sauté this mixture till the carrots & garlic are soft and the peppers are almost done. Add this to the bowl of onions.
4
Add the cooked chicken to the vegetables and mix thoroughly.
5
Add the pasta & 1 cup of the Mexican cheese to the chicken and vegetables.
6
Mix the soup, the pasta water & mustard with the ½ & ½ and add it to the chicken and mix.
7
Pour this into a baking dish, sprayed with a non stick spray.
8
ADDITIONAL DIRECTIONS:
9
If you are going to bake this now, mix the cheese with the Panko and bake according to the directions listed.
10
Bake covered at 375 for about 15 minutes, then remove the cover and bake till the cheese and Panko are browned. This really does not need to bake very long because everything is already cooked. Time will depend on your oven.
11
If you are making this ahead of time, do not put the cheese and Panko on the top, cover and put in the refrigerator till you are ready to bake it, then pull it out about 30 minutes before you are ready to bake it so it can come to room temperature. Then mix the remaining 1 cup of cheese with 1 cup of Panko bread crumbs and sprinkle on the top.
12
Bake at 375 for about 45 minutes covered, then uncover and bake for another 15 minutes or till the cheese and Panko have started to brown.
13
MAKE SURE TO PUT THE CASSEROLE ON A BAKING SHEET IN CASE IT BUBBLES OVER.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Hashtag: #comfort-food