Four Cheese Italian Chicken Casserole Food

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FOUR CHEESE AND CHICKEN BAKED PASTA



Four Cheese and Chicken Baked Pasta image

Shredded rotisserie chicken makes this hearty, cheesy pasta bake a cinch.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
2 large sprigs fresh basil
1 pound dried rigatoni
3 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Asiago cheese
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/2 cup grated pecorino

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

FOUR-CHEESE CHICKEN FETTUCCINE



Four-Cheese Chicken Fettuccine image

Make and share this Four-Cheese Chicken Fettuccine recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces uncooked fettuccine
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) package cream cheese, cubed
1 (4 1/2 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded swiss cheese
2 1/2 cups cubed cooked chicken
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese

Steps:

  • Cook fettuccine according to package directions and drain.
  • In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
  • Stir in cheeses, cook and stir until melted.
  • Add chicken and heat through.
  • Add fettuccine to the sauce.
  • Transfer to a shallow greased 2-1/2-qt. baking dish.
  • Combine topping ingredients and sprinkle over chicken mixture.
  • Cover and bake at 350° for 25 minutes.
  • Uncover and bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 896.4, Fat 65.4, SaturatedFat 36.9, Cholesterol 255.4, Sodium 1182.8, Carbohydrate 40.1, Fiber 1.8, Sugar 4, Protein 38.1

FOUR-CHEESE CHICKEN FETTUCCINE



Four-Cheese Chicken Fettuccine image

As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 641 calories, Fat 47g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 895mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

ITALIAN CHICKEN CASSEROLE



Italian Chicken Casserole image

This is a recipe for a creamy baked chicken spaghetti recipe. I enjoy this recipe because it doesn't contain any "cream of" soups and it's very simple to make. The creamy red sauce is just delicious, I think. This recipe is from Paula Deen.

Provided by CookingONTheSide

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, minced
3 cups chicken, cooked and chopped
2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano
1 cup heavy whipping cream
1 (3 ounce) package cream cheese, softened
2 cups mozzarella cheese, shredded
1 (8 ounce) package angel hair pasta, cooked and kept warm

Steps:

  • Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
  • In large skillet, heat olive oil over medium-high heat.
  • Add onion and garlic; cook 3 minutes, or until tender.
  • Stir in chicken, tomatoes and cream.
  • Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
  • Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
  • Add pasta, tossing gently to coat.
  • Spoon into prepared baking dish.
  • Sprinkle evenly with remaining cheese.
  • Bake 30 minutes.

FOUR CHEESE CHICKEN ALFREDO



Four Cheese Chicken Alfredo image

This came from a good deal of experimenting until I got everything just right. It's a combination of a recipe my girlfriend created mixed with several recipes I've seen around the internet, refined until I found just the right taste.

Provided by Peterid

Categories     Sauces

Time 30m

Yield 2 generous amount, 2 serving(s)

Number Of Ingredients 12

1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1/4 cup romano cheese, grated
2 tablespoons cream cheese
3/4 cup heavy cream
3/4 cup butter
1 teaspoon italian seasoning
1 teaspoon garlic, minced
1 (6 ounce) chicken breasts, thawed
1/2 teaspoon italian seasoning
1/4 teaspoon garlic, minced
1/2 lb egg noodles

Steps:

  • In a small saucepan, heat the heavy cream, butter, and cream cheese over medium heat, stirring regularly.
  • When the butter and cream cheese have melted, add the Parmesan, mozzarella, and Romano cheeses. As the cheeses melts, bring the mixture to a boil, stirring continuously.
  • When all the cheeses have melted, add the Italian spice mix, garlic, and salt. Gradually turn the heat down while continuing to stir frequently.
  • Preheat your oven to 375 degrees Fahrenheit. Place the chicken breast on a baking sheet.
  • Season the chicken with the Italian seasoning and garlic.
  • Bake the chicken for 10-20 minutes. Chop the chicken into bite-sized portions.
  • Boil the egg noodles until soft. Strain.
  • Place the noodles on a plate. Add the chicken. Pour the Alfredo sauce over the top. Enjoy.

Nutrition Facts : Calories 1857, Fat 141.1, SaturatedFat 83.9, Cholesterol 545, Sodium 1543, Carbohydrate 87.4, Fiber 3.8, Sugar 3.1, Protein 62.5

CREAMY ITALIAN CHICKEN CASSEROLE



Creamy Italian Chicken Casserole image

There are many Creamy Chicken Casseroles, but I do believe this one is just a tad bit different. This was adapted from a recipe received from All Recipes which was submitted by Blondeprincess. I have adapted this recipe for my family's own tastes. It is very creamy and to us, very good. We served this with salad and garlic breadsticks. This can also be served over rice if preferred.

Provided by NoCookDonna

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup half-and-half
8 boneless skinless chicken breast halves
1 (8 ounce) package Italian cheese blend, shredded
4 (4 ounce) cans mushroom pieces, drained
1 cup green onion, chopped (using some of the green)
1 (10 ounce) package rigatoni pasta

Steps:

  • Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
  • In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
  • Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
  • Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

Nutrition Facts : Calories 369.1, Fat 9.4, SaturatedFat 3.1, Cholesterol 107, Sodium 590.7, Carbohydrate 34.1, Fiber 2.1, Sugar 2.7, Protein 36.2

FOUR-CHEESE CHICKEN CARBONARA



Four-Cheese Chicken Carbonara image

This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!

Provided by Marc

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package thick-cut bacon
1 (16 ounce) package penne pasta
⅓ cup olive oil
¼ cup butter
3 tablespoons minced garlic
3 teaspoons ground black pepper, divided
3 skinless, boneless chicken breasts, sliced
2 cups heavy whipping cream
1 cup grated Parmesan-Romano cheese blend
1 cup shredded Colby Jack cheese blend
3 eggs, beaten

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
  • Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 44.2 g, Cholesterol 234.6 mg, Fat 56 g, Fiber 2.1 g, Protein 34.2 g, SaturatedFat 27 g, Sodium 736.3 mg, Sugar 2.1 g

TUSCAN FOUR CHEESE CHICKEN AND PASTA



Tuscan Four Cheese Chicken and Pasta image

Make and share this Tuscan Four Cheese Chicken and Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
4 tablespoons olive oil
8 ounces rotini pasta or 8 ounces angel hair pasta
1 (1 1/3 ounce) package knorr four cheese pasta sauce mix
1 cup milk
1/2 cup water
1 tablespoon butter
1 tablespoon parsley
2 tablespoons parmesan cheese

Steps:

  • Cut chicken breasts into bite-size pieces.
  • In skillet, brown chicken pieces in olive oil until cooked thoroughly.
  • Cook pasta; drain well.
  • In saucepan stir milk, water, and sauce mix until well blended.
  • Add butter; stirring constantly, bring to a boil over medium heat.
  • Reduce heat and simmer 5 minutes, stirring occasionally.
  • Toss pasta, chicken, and cheese sauce together.
  • Sprinkle with parsley and Parmesan cheese.

FOUR CHEESE PASTA CASSEROLE



Four Cheese Pasta Casserole image

This is the best mac & cheese ever - very grown up! It takes a little more time to make, but it's worth it! The recipe is from Cooks Illustrated. I only changed a couple of things, for instance, I like whole wheat bread for the topping. (I make no pretense of this being low-cal, and I wouldn't really even want to try and make it so - totally a splurge dish!)

Provided by A la Carte

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 slices whole wheat bread (with crusts)
1/4 cup grated parmesan cheese
1/4 teaspoon fresh ground pepper
1 lb penne pasta
1 cup shredded italian Fontina cheese
3/4 cup crumbled gorgonzola
1/2 cup shredded romano cheese
1/4 cup grated parmesan cheese
1 tablespoon salt, plus
1 teaspoon salt
2 teaspoons salted butter
2 teaspoons all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon fresh ground pepper
1 (14 1/2 ounce) can diced tomatoes, drained (optional)

Steps:

  • For the topping: Tear the bread into quarters and put it in a food processor until the mixture resembles course breadcrumbs, not fine. Transfer to a bowl and stir in the Parmesan, salt and pepper. Set this aside for now.
  • For the Pasta and Cheese: Pre-heat your oven to 500°F
  • Combine the four cheeses in a large bowl and set aside. Meanwhile bring 4 quarts of water to a boil in a large stockpot. When boiling, add the pasta and 1 T of salt. Stir immediately to separate the pasta. Bring back to the boil. (Cook only until al dente - 2 minutes less than package directions).
  • While the pasta is cooking, melt the butter in a small-ish saucepan over medium-low heat. When the butter is melted and bubbling, stir in the flour and continue stirring the butter and flour mixture until no lumps remain. Gradually whisk in the cream.
  • Raise the heat to medium and bring to a slow boil, stirring occasionally. Reduce the heat to medium low and simmer a minute or two more.
  • Stir in the ¼ tsp salt and the pepper and cover the cream sauce, and set aside.
  • When pasta is al dente, drain. Add the pasta to the cheese bowl and pour over the cream mixture. (At this point, I would add the drained tomatoes). Cover with foil and let stand for 3 minutes. Uncover the bowl and stir very well with a rubber spatula to make sure the cheeses are mixed thoroughly and well combined.
  • Transfer tot a 9x13" baking dish. Sprinkle with the breadcrumb topping, and press down lightly on the crumb mixture.
  • Bake in the 500F oven for about 7 minutes.

Nutrition Facts : Calories 1078.5, Fat 60.2, SaturatedFat 36.2, Cholesterol 199.7, Sodium 3366.9, Carbohydrate 104.6, Fiber 14.1, Sugar 2, Protein 33.8

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