Creamy Chicken and Pea Casserole
Created by RiverSuzy on May 21, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #12603
Ingredients
- 16 ounces dry farfalle pasta (bowtie)
- 2 tablespoons oil (olive oil)
- 1/2 cup shallots, finely chopped
- 2 to 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 2 cups cooked chicken
- 1 can (10 3/4 ounce) cream of chicken soup, undiluted
- 1 cup milk
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 can (16 ounce) artichoke hearts (drained and chopped)
- 1 1/2 cups green peas (frozen, thawed)
- 1/2 cup sun dried tomatoes, finely chopped (not oil packed)
- 1 cup fontina cheese, grated (divided)
- 1 cup parmesan cheese, grated (divided)
- Salt and pepper, to taste
How to Make
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Step 1: Preheat oven to 350 degrees F.
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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.
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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.
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Step 4: Pour into a lightly greased casserole dish and spread out evenly.
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Step 5: Bake in preheated oven 30 minutes or until bubbly.
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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.
Nutritional Facts
- 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