Creamy Italian Chicken Casserole
2 tablespoons olive oil
1 cup onion, chopped
4 garlic cloves, minced
2 pounds chicken, cooked and chopped
2 (14.5 ounce) cans diced tomatoes with garlic, basil and oregano
1 cup heavy whipping cream
4 ounces cream cheese, softened
2 cups mozzarella cheese, shredded
8 ounces pasta, (I used elbow macaroni)
Oregano, to taste
Preheat oven to 350 degrees.
Cook pasta according to package and keep warm. Lightly spray a 9x13-inch baking dish with nonstick spray.
Season and cook chicken. Chop chicken into cubes.
In large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat, let boil for about 3 minutes. Reduce heat, and simmer until sauce is slightly thickened.
Add cream cheese and 1 cup mozzarella cheese. Cook while stirring constantly until cheeses are melted. Add pasta, tossing gently to coat.
Spoon entire pan into prepared baking dish and top with remaining cheese. Sprinkle with oregano and bake for 30 minutes.
Pairs Well With
What a yummy dinner! I found this recipe on The Messie Kitchen blog and knew right away I was going to make it and I am so glad I did! My family and I loved it! My house smelled so Italiany while it was baking! Nice and creamy throughout and everything tasted wonderful together! I love recipes using cream and tomatoes! They are a marriage made it heaven!