Pantry Chicken Casserole

4.6

(67)

57 Reviews

12 Photos

This pantry chicken casserole uses pantry items plus a couple of fresh items so you can create a cheesy, comforting casserole your whole family will love. Though it includes Rotel and a can of mild green chile peppers, it's not spicy. But, if you like the heat, choose hot Rotel and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.

Submitted by Bibi

Updated on June 3, 2024

12

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

10

Yield:

1 (9x13-inch) casserole

Jump to Nutrition Facts

Ingredients

cooking spray
1 (16 ounce) package penne pasta
4 tablespoons unsalted salted butter
1 large onion, chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as Rotel), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

Directions

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
Fill a large pot of lightly salted water and bring to a roiling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms; cook until their liquid is released, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in cheese, diced tomatoes with juice, diced tomatoes and green chiles with juice, and chile peppers; cook and stir until cheese melted, 5 to 10 minutes. Remove from heat; stir in cooked pasta and chicken then pour into the prepared baking dish.
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Tips

You can substitute margarine for butter, any shelf-stable processed cheese food for Velveeta, and two (12.5 ounce) cans of cooked, flaked chicken for leftover chicken.

You can use two (4 ounce) cans of sliced mushrooms instead of fresh mushrooms. Add them when you add the tomatoes.

Nutrition Facts (per serving)

502	Calories
24g	Fat
42g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 502
% Daily Value *
Total Fat 24g	31%
Saturated Fat 12g	59%
Cholesterol 92mg	31%
Sodium 949mg	41%
Total Carbohydrate 42g	15%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 30g	59%
Vitamin C 24mg	26%
Calcium 300mg	23%
Iron 3mg	19%
Potassium 527mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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