Comida Kraft
Recipe Box

Monterey Chicken Pasta Bake

Monterey Chicken Pasta Bake is rated 4.0 out of 5 by 14.
Prep Time
20
min.
Total Time
1
hr.
Servings

8 servings

Cheesy with shredded Monterey Jack and hearty with chicken, bacon and rigatoni, this family-pleasing pasta bake is ready for the oven in just 20 minutes.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 3 to 4 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.
  • Drain pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.
  • Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Substitute

Prepare using chopped cooked turkey.

Note

This is a great way to use leftover cooked chicken.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 450
Total fat 21g
Saturated fat 11g
Cholesterol 95mg
Sodium 530mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 2g
Protein 29g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This could have been bland, but with a few additions was quite tasty and very simple. This could have been bland, but with a few additions was quite tasty and very simple. I marinated my chicken a few hours before with pepper, oregano, dash of cumin and liquid meat marinate I always use called Mojo by ****. Sauteed peppers and garlic along with the onion in the leftover (but strained) bacon grease. Used shredded Mozzarella and regular chicken broth. Big hit!
Date published: 2016-06-14
Rated 2 out of 5 by from Tried this recipe out 3 days after receiving the new magazine. Tried this recipe out 3 days after receiving the new magazine. It took a lot of prep, dirted a ton of dishes and was pretty disappointing. Bacon added a weird flavor and other than that it had no flavor. If you make it I suggest adding the cilantro and tomatoes in with the casserole when you bake it and leave out the bacon. I will not make this again.
Date published: 2013-11-06
Rated 1 out of 5 by from I usually like food on the blander side. I usually like food on the blander side. Not a spicy fan at all. But this was bland beyond belief. I didn't even like the texture and I don't know why because there are other pasta ********** I do like. But my husband, who does like spicy foods, loved it. (Though he did flavor his up with red pepper flakes.)
Date published: 2015-05-23
Rated 3 out of 5 by from I made this for the first time. I made this for the first time. It was very good but I would make two changes. I wouldn't bake it or combine the pasta with the sauce mixture. The pasta soaked up all the liquid quickly and baking it dried it out a bit. I made a quick sauce with a rue and chicken broth. That did help.
Date published: 2013-10-26
Rated 5 out of 5 by from Made this recipe last night. Made this recipe last night. Used marinated cooked chicken, added 6 extra crumbled bacon slices, and when I put everything in dish to bake I drizzled chicken stock along all 4 edges of pan to keep moist. It was a hit. Pepperjack cheese and peppers would be great additions.
Date published: 2014-01-12
Rated 4 out of 5 by from I cut this recipe in half to try it, it was very good but a little short on liquid so I increased... I cut this recipe in half to try it, it was very good but a little short on liquid so I increased broth so it didn't dry out in the oven. It had really nice flavor just needed a few adjustments.
Date published: 2013-11-06
Rated 3 out of 5 by from It does require a lot of dishes, which I don't mind. It does require a lot of dishes, which I don't mind. It was missing something, so I added bell peppers, much better. It is certainly not a quick receipe. Kids loved it!
Date published: 2013-11-21
Rated 5 out of 5 by from When I cooked the chicken, I used the grease left over from cooking the bacon. When I cooked the chicken, I used the grease left over from cooking the bacon. It added a ton of flavor. My kids loved it. I'm looking forward to making this again.
Date published: 2014-06-03
  • 2016-08-26T10:34CST
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