This is such an easy, one-dish meal and a true comfort food! The pasta and chicken are not cooked ahead, but bake in the dish so all the juices join to flavor each other. My own seasoning mix, fairviewfoodie Italian Cream Sauce, I make ahead and keep in a jar in the refrigerator. I use it for this dish, but stir it into other dishes as well. It uses are many! The casserole is creamy and so flavorful. Serve with a salad and grilled bread and you have a winning meal anytime! Once this is baked it freezes well too!
Butter a 9 x 13 glass pan. Preheat oven to 350.
1 lb uncooked chicken, cut into 1 – inch cubes.
1 14-ounce can diced tomatoes, with juice
2 cups uncooked tube or spiral pasta
2 cups low-fat, shredded mozzarella cheese
3 tablespoons Parmesan cheese
1 ½ cup vegetable stock. I like 1-cup stock, and ½ cup dry
white wine
3 tablespoons diced, drained, black olives
½ cup fairviewfoodie Italian Cream Sauce Mix
¼-cup thin strips of low-fat, pizza-style, Canadian bacon
Place dry pasta in bottom of prepared pan. Add chicken. Add Canadian bacon if you are using it. Cover chicken and pasta with 1-cup of the shredded mozzarella cheese. In bowl mix tomatoes and juice, 1 ½ cup stock, black olives and sauce mix. Mix well and pour evenly over pasta. Stir while pushing pasta into the sauce. Cover tightly with foil and bake 45 minutes, stirring once at mid-point of baking. Make sure to cover pan tightly again with foil. After 45 minutes remove foil and sprinkle with 1-cup mozzarella cheese and Parmesan cheese. Return to oven and bake uncovered for 5 minutes or until cheese melts and browns a bit. Remove from oven and cover loosely with foil and allow to rest a good 5 minutes. The sauce continues to thicken as it rests.
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