Chicken Bake

Kristi Luce


I was going to make a recipe and didn't have all the ingredients so I improvised and came up with this dish.


★★★★★ 1 vote

2 Hr
45 Min


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1 lb
pasta, uncooked
chicken quarters
4 qt
1 tsp
italian seasoning
1/4 tsp
vegetable bouillon cubes
2 Tbsp
celery stalks, with leaves
2 clove
garlic, minced
2 Tbsp
1 can(s)
stewed tomatoes
1 c
italian bread crumbs
1 c
fresh shredded romano cheese

How to Make Chicken Bake


  • 1Combine Chicken, water, Italian seasoning, pepper and bouillon cubes in a large pot. Cook on high for 45 min. Remove chicken to cool and shred. Continue to cook the liquid until ready to add with the chicken.
  • 2Cook pasta according to directions on package until al dente. Drain and set aside.
  • 3Clean and slice celery and leeks. Mince garlic.
  • 4In a lg skillet melt the butter on Med-High. Saute leeks, celery and garlic until soft (a little color wouldn't hurt). Sprinkle with flour and saute for about 3 min. stirring constantly.
  • 5Add 2 cups of the reduced liquid, the shredded chicken and stewed tomatoes (crushed) to pan. Simmer on Med-High for about 20 min, stirring occasionaly. Taste and add salt and pepper, if needed.
  • 6Spread cooked pasta in the bottom of a 9x13 baking dish. Cover with the chicken mixture evenly.
  • 7Combine the breadcrumbs and shredded cheese and sprinkle over the top of the chicken mixture.
  • 8Bake for 45 min, or until bubbly and golden brown.

Printable Recipe Card

About Chicken Bake

Course/Dish: Chicken, Pasta

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