Easy Cajun Chicken Pasta Casserole Food

CAJUN CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions to al dente., Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat., Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°.

EASY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Halve the chicken breasts horizontally (resulting in two thin fillets) then season generously on both sides with the Cajun seasoning.
• Heat a large frying pan over medium-high heat. Add a splash of oil then add the chicken. Cook for a few minutes per side until golden brown and cooked through. Remove and set aside.
• By this time, the water should be boiling. Add the pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
• In the same pan the chicken was cooked in, add the butter, onion and garlic. Cook for a few minutes until soft and translucent.
• Add the Cajun seasoning and stir into the onions. Pour in the cream and lemon juice then bring to a gentle simmer. Cook for a few minutes until the sauce thickens enough to coat the back of a spoon. Reduce the heat and add the Parmesan. Stir until the sauce is smooth then season to taste.
• Toss the drained pasta with the creamy sauce. Add a few tablespoons of pasta water. Stir to coat the pasta in the sauce, and add more water if you want it to be saucier. Feel free to add more grated Parmesan too. Slice the chicken thinly then add to the pasta.
• Serve topped with chopped parsley and extra Parmesan.

EASY CAJUN CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 400° and spray a 9x13 pan with nonstick cooking spray.
• Add dry pasta to the bottom of 9x13 pan and top with cooked chicken and andouille sausage.
• In a bowl combine heavy cream, chicken broth, diced tomatoes and cajun seasoning. Whisk to combine and pour over the top of the pasta and meat. Stir to combine the ingredients.
• Cover pan with foil and place on top of a sheet pan. Bake for 40 minutes. Remove from oven, take foil off top and add ¼ cup of the parmesan cheese. Return to oven for 10 more minutes or until the pasta is tender.
• After 10 minutes, remove from the oven and stir to combine {it should thicken up}. Top with remaining ¼ cup of parmesan cheese and chopped parsley. Serve and enjoy. Store leftovers in the refrigerator for up to 4 days.

CAJUN CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat chicken in a non-stick skillet over medium heat 2 minutes, stirring occasionally.
• Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp.
• Spoon into a 13-inch x 9-inch x 2-inch baking dish.
• Combine tomatoes, soup and seasoning; stir into chicken mixture.
• In a medium bowl, combine Bisquick, milk and eggs.
• Pour over chicken mixture.
• Bake 30-35 minutes or until light golden brown.