Chicken Pasta Casserole With Corn And Zucchini
If you're looking for a delicious and easy-to-make dinner, try this chicken pasta casserole with corn and zucchini. It's a perfect meal for any occasion and is sure to be a hit with your family and friends. This recipe is budget-friendly and can be made using simple ingredients that are readily available at your local grocery store.
Ingredients:
- 1 pound of chicken breast, diced
- 1 pound of pasta (elbows, penne or ziti work well)
- 2 cups of frozen corn
- 2 medium-sized zucchinis, diced
- 2 cups of shredded cheddar cheese
- 1 can of cream of chicken soup
- 3/4 cup of milk
- 1/2 cup of sour cream
- 1/2 cup of bread crumbs
- 2 tablespoons of butter, melted
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F.
- Cook the pasta according to the package instructions until it's al dente. Drain and rinse the pasta with cold water to stop the cooking process. Set aside.
- Melt the butter in a pan over medium heat. Add the diced chicken and cook for 5-7 minutes until it's no longer pink. Season the chicken with salt and pepper to taste. Remove from the pan and set aside.
- Add the diced zucchini to the same pan and cook for 3-5 minutes until it's slightly softened. Add the frozen corn and cook for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste. Remove from the heat and set aside.
- In a large bowl, combine the cream of chicken soup, milk, and sour cream. Whisk until everything is well combined.
- Add the cooked pasta, cooked chicken, cooked zucchini and corn, and shredded cheese to the bowl with the soup mixture. Stir until everything is evenly coated and well combined.
- Transfer the mixture to a baking dish and sprinkle the bread crumbs over the top.
- Bake for 25-30 minutes or until the bread crumbs are golden brown and the casserole is heated through.
- Let it cool for a few minutes before serving.
Tips:
- You can use any type of pasta you like for this recipe. Elbows, penne or ziti work well.
- If you want to make this recipe vegetarian, you can skip the chicken and use vegetable broth instead of chicken soup.
- You can also add some chopped onions and garlic to the chicken while it's cooking for extra flavor.
- If you want to make the casserole ahead of time, you can prepare it up to step 7 and refrigerate it until you're ready to bake it. Take it out of the fridge about half an hour before baking so that it comes to room temperature before going into the oven.
This chicken pasta casserole with corn and zucchini is a perfect way to feed your family a delicious and nutritious meal without spending too much time in the kitchen. It's a kid-friendly meal that everyone will love, and it's great for leftovers too. Enjoy!