Cheesy Chicken Casserole

Serving size:
 8

Ingredients

    • 1 lb
    • raw chicken breasts
    • 1
    • large yellow onion, diced small
    • 1 lb
    • serpentine pasta, penne or macaroni
    • 1
    • green pepper, diced
    • 1
    • red pepper, diced
    • 10 oz
    • part-skim mozzarella cheese, shredded
    • 1⁄4 lb
    • parmesan cheese, grated
    • 1 c
    • frozen peas
    • 2⁄3 c
    • whole milk
    • 1⁄3 c
    • half and half
    • 1 T
    • sherry, optional
    • 1 t
    • thyme
    • 1 t
    • marjoram
    • 1 t
    • dry mustard
    • 1⁄2 t
    • salt, or to taste
    • 1 t
    • black pepper, or to taste
    • 1 T
    • canola oil
    • 2 clv
    • garlic, minced
Prep
30 minutes
Ready in
30 minutes

Description

Rich, creamy and delicious!

Instructions

Cook pasta, drain well and set aside. Cut chicken into 1-inch squares. Sauté onions in oil until translucent. Add chicken and cook 20 minutes on high heat or until chicken is done. Add peppers and sherry and cook for 5-10 minutes. Add milk and cream, simmer and reduce for 20 minutes, stirring frequently. Add herbs, garlic and spices and half of the Parmesan cheese. Pour over drained pasta and mix well. Cover generously with mozzarella and remaining Parmesan. Cover with foil and then bake at 350º for 25 minutes, then 5 minutes more uncovered.

Course: