Cheesy Twist on a Classic
November 20, 2013
Now that fall is here I'm often on the lookout for hearty meal ideas. There's nothing like warming up to a delicious dinner on a chilly evening. That's why I'm excited to work with Kraft Foods as a Tastemaker. I was given a challenge this month to put my own spin on their classic VELVEETA King Ranch Chicken Casserole.
While this recipe sounds fantastic as it, I adapted it to fit my family's preferences. It turned out to be wonderful and one that I look forward to making again soon. This time of year I often search for Thanksgiving recipes and this is a dish that would be delicious to serve at any fall-themed potluck, gathering, or party. It's cheesy, flavorful and filling and a fantastic recipe that is fun to look forward to at the end of a cold and windy fall day.
Cheesy Chicken Pasta Casserole
Prep Time: 15 minutes • Cook Time: 45 minutes • Serves: 8
1 Tbsp. butter
½ cup green pepper, chopped
½ cup onion, chopped
1 (2 lb.) chicken breast steamed in steamer bags until cooked through
1 (10 ¾ oz.) condensed cream of chicken soup
1 can (10 ¾ oz.) condensed cream of mushroom soup
1 cup chicken broth
1 can (10 oz.) diced petite tomatoes, undrained
1lb. (16 oz.) VELVEETA, cut into 1-inch cubes, divided
12 No boil lasagna noodles
HEAT oven to 350˚F.
MELT butter in large skillet on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
SPREAD 2 cups chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 lasagna noodles.
REPEAT layers ending with chicken mixture. Top with remaining VELVEETA; cover with aluminum foil. Bake for 30 minutes or until heated through. Then remove foil and bake uncovered for the last 8 minutes.
For more recipes and ideas, visit my blog at 2 Wired 2 Tired.