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Italian Chicken Casserole

Judith Hannemann
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs boneless skinless chicken breasts, cut into ½-inch cubes

2 tbsp

butter

1

small onion, chopped

2 cloves

garlic, minced

1/4 cup

red bell peppers, diced

1 can

cream of chicken soup

1 cup

milk or half and half

1/2 cup

chicken stock

4 oz

cream cheese, cubed

1

envelope dry Italian dressing mix (for my EU readers who can't get this, here's a good copycat you can make yourself--Italian Dressing Mix. Use 2 tbs of the mix.)

3 tbsp

grated Parmesan cheese, divided

8 oz

uncooked bowtie (farfalle) pasta -OR- your choice of shaped pasta