Hearty chicken pasta casserole: Surprise your taste buds

When it’s cold outside, you don’t want to spend all night cooking after a long day. A chicken casserole is a great way to go because it takes just a few ingredients to make something wholesome and tasty. This hearty chicken pasta casserole is meaty, cheesy and packed with simple flavours that all get a chance to shine. You can also play around with the recipe to turn it into your new family-favourite meal that you’ll be asked to make every week, no matter the weather.

ALSO READ: Macaroni and cheese with bacon for a classic family dinner

Hearty chicken pasta casserole suggestions

This pasta casserole has all kinds of flavoursome and healthy vegetables like peppers and mushrooms that add to the colour of your dish too. You can use chicken breast or a combination of white meat and chicken thighs for great texture contrasts. The dish is made in your favourite cook-in-sauce, so if you want to go spicy, you can. Use your choice of pasta which will hold onto the ingredients for each bite and make sure your cheese is golden and bubbly when coming out of the oven.

ALSO READ: Sweet potato frittata with rmushrooms and red onions

Make sure that your family is happily fed with a hearty chicken pasta casserole which will become your new signature dish every week.

Last updated on 2 August 2023

Hearty chicken pasta casserole recipe

5 from 1 vote

Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

This chicken pasta recipe is creamy and delicious. By using pasta rice, everything cooks together in one pot.

Ingredients

• 500 g 500 chicken breasts, boneless

• 200 g 200 mushrooms

• 1 large 1 onion, chopped

• ½ green pepper, chopped

• 1 packet 1 Cook-in-Sauce A La King (or your choice of flavour)

• 500 g 500 Risoni pasta rice (any pasta rice brand)

• 1 tin 1 coconut cream or coconut milk

• olive oil

• 1 cup 1 grated cheddar cheese

• 2 2 tomatoes

• salt and pepper

• fresh thyme and parsley

• olive oil and butter

Method

• Cut the chicken in small chunks. Slice the tomatoes and mushrooms.
• Heat the pot and add the olive oil and a little butter. 
• Sauté the onions until golden brown, add the peppers and mushrooms, and sauté until soft. 
• The chicken pieces can now be added, brown them lightly.
• Add the pasta rice, stirring continuously not to burn.  
• Pour in the Cook-in-Sauce, fill the packet with water and add to the mixture, mix well and cover. If the fluid is not enough a little more water can be added. Add salt to taste.
• Cover the pot, reduce the heat, cook for 45 min or until the pasta is cooked. Just stir the mixture occasionally as the pasta tends to stick and burn.
• Take off the heat.  Chop the fresh parsley. Stir in the coconut cream, chopped parsley, sprinkle the cheddar cheese over the top and place tomatoes on top of the cheese. You can add more cheese. Grind with black pepper and place under the grill until golden. Add the thyme when serving.

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