Baked Chicken Cacciatore Casserole

"A quick way to use up leftovers and have a delicious meal! I made this up just tonight and can't wait to taste it."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cook pasta in 4 quarts of rapidly boiling water.
  • Shred chicken into bite size pieces.
  • Toss chicken with dried spices.
  • Shred carrots.
  • Slice mushrooms.
  • Drain and rinse pasta.
  • Oil bottom of a large (4 quart) casserole dish with the olive oil.
  • Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
  • Pour spaghetti sauce and condensed soup over all; mix thoroughly.
  • Top with cheese.
  • Cover tightly with foil and bake at 350 degrees F for 30 minutes.
  • Remove foil, and bake for an additional 15 minutes, or until cheese is browned.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

Tweaks

  1. Hi Amy, this recipe was delicious. I made the following tweaks: Instead of the tomato soup, I used 6 oz tomato paste plus a can of water, combined. Also, I like more veggies, so I added 1 cup of artichoke hearts and 1 cup of asparagus tips (cut to 1"). I sauteed the veggies before combining with other ingredients. Broccoli and olives would also be delicious additions. Thank you!
     

RECIPE SUBMITTED BY

I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much! I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong! Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes