Everyday Mom's Meals: Three In A Row

Friday, July 18, 2014

Three In A Row

I'll be totally honest, I kinda forgot about this recipe. I will also be honest and tell you I hadn't planned on posting not one, not two, but three chicken recipes this week. But as I was scheduling things and moving recipes from the "to post" to "scheduled" column, it just so happened I had one more to finish out the week full of poultry. I figure it's not that big of deal since we can always use more chicken recipes in our arsenal. 

I'm actually shocked I forgot about this because it's one of the tastiest things I've made in a long time, and had all three of us going back for seconds and emptying the pan by the end of the night. (Yeah, I'm talking about going back for thirds at 11 o'clock after the kid was in bed!) 

Don't let the word spicy scare you. As most of you know, I can't take much heat. Unlike my hubby, who takes pleasure in crying while he eats, I can't handle that kind of spice. This has just enough to give it flavor without burning your taste buds off. Promise! 

You know how much we love pasta bakes, and this is hands down in the Top 5 best I've ever created. Big chunks of juicy chicken, a creamy sauce and such amazing flavor, it's going to become a go-to in your house too. Plus, it's super simple, so it's perfect at the end of a long, tiring day. 

I didn't set out to post three chicken recipes this week, but apparently, we've been eating a lot of bird lately. Oh, and if you didn't catch the other two, they were Apple Pecan Chicken Salad and Sticky Baked Chicken. Both of those just happen to be delicious too! 

Spicy Chicken Bowtie Pasta Bake  
2 lbs. boneless chicken breast, cut into bite size pieces
Cooking Spray
Garlic Powder, to taste
Onion Powder, to taste
Salt and Pepper, to taste
12 oz. bowtie pasta
8 oz. shredded queso blanco cheese
1 (10 oz.) can diced tomatoes with green chilies, undrained
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of mushroom soup
1/3 c. milk
1 1/2 TBS dried parsley

Preheat oven to 350. Grease a 9 x 13 pan. Boil pasta according to package directions. Meanwhile, in a large skillet or dutch oven, spray cooking spray. Saute chicken, seasoned with garlic powder, onion powder, salt and pepper over medium high heat, until browned on all sides, about 7 minutes. Add tomatoes, mushrooms, soup and milk. Stir to combine. Add cheese in batches until completely melted, stirring constantly.  Bring to a boil. Reduce heat to low and simmer 5 minutes. Add parsley. Keep warm. When pasta is cooked, drain well. Add to chicken mixture. Stir to combine. Pour into prepared pan. Bake for 30 minutes until golden on top and heated through.

Shared on The Country Cook July 18, 2014


Unknown said...

Not a fan of canned mushrooms or mushroom soup. (Insert body shiver) Have you made this with fresh mushrooms & cream? Cornstarch to thicken?

Krista said...

I have no idea why your comment just showed up after two months. I am SO sorry for not responding earlier. I would say saute some mushrooms in a skillet until brown. Add cream and then thicken with 1 TBS cornstarch. Boil until slightly thickened and yes it would work perfectly.