Creamy Chicken and Pea Casserole

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #12603

May 21, 2014

Categories: Chicken Casseroles



"This has sun-dried tomatoes and artichokes added and it really good"

Original is 6 servings

Nutritional

  • Serving Size: 1 (460 g)
  • Calories 687.6
  • Total Fat - 23.9 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 188.9 mg
  • Sodium - 872.7 mg
  • Total Carbohydrate - 84.4 g
  • Dietary Fiber - 12.9 g
  • Sugars - 5.4 g
  • Protein - 37 g
  • Calcium - 521.3 mg
  • Iron - 3.9 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking.

Step 3

While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/2 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well.

Step 4

Pour into a lightly greased casserole dish and spread out evenly.

Step 5

Bake in preheated oven 30 minutes or until bubbly.

Step 6

Sprinkle evenly with remaining 1/2 cup fontina and 1/2 cup parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

Tips


No special items needed.

0 Reviews

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