Chicken Pasta Bake

This chicken pasta bake is a lovely combination of pasta, sauteed veggies, and rotisserie chicken


  • 16 ounces pasta, cooked al dente
  • 2  cups rotisserie chicken, chopped
  • 1 can fire roasted diced tomatoes
  • 1    small onion, chopped
  • 1    bell pepper, chopped
  • 8    oz of fresh mushrooms, sliced
  • 1    teaspoon minced garlic
  • 3    Tablespoons butter
  • 3    Tablespoons flour
  • 2    cups chicken broth
  • 1    cup sour cream
  • 16    oz shredded cheddar cheese, divided
  • 8    oz shredded mozzarella cheese
  • salt and pepper to taste
  • ¼ tsp. oregano


Cook pasta according to package directions, al dente. Preheat oven to 350 degrees F.

Melt butter over medium/high heat in a skillet. Add onion, green pepper, mushrooms, and minced garlic. Saute for a a couple of minutes.

Add flour and cook for 2 more minutes. Whisk in the chicken broth and continuing stirring until it thickens a bit.

Stir in sour cream, half of the cheddar cheese, and all of the mozzarella cheese. Add pasta, chicken, and fire roasted tomatoes.

Dump all of the above into a greased 9X13 casserole dish. Add the remaining cheese and sprinkle with oregano.

Bake at 350 degrees for 20-25 minutes, or until cheese is melted and

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