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Oven pasta casserole with chicken recipe

The casserole first appeared in France, when a thrifty cook collected the leftovers of food, put them together, poured eggs beaten with milk, and baked. Due to its simplicity and economy, this dish soon gained popularity. In Russia, it appeared later and was called noodles, because it was prepared from noodles.

Chicken Pasta Casserole is a simple and satisfying dish that is recommended for lunch or dinner. Traditionally, finely chopped products and a binding component are eggs. Sauces and seasonings add a special piquancy.

Replace chicken fillet with minced meat. Less hassle with it - just fry in a pan with onions.
Use "silicone paper" for baking to avoid sticking of the casserole. It protects more reliably than butter, is resistant to temperature and contributes to a more uniform effect of heat on the dish.
Cook the pasta a little less than usual, i.e. instead of 7 minutes 5. It will be ideal if the core remains firm after cooking.
Add vegetables. Broccoli and zucchini go well with this dish, because this is an additional opportunity to cook such a healthy and often unloved product for children.
Use durum wheat pasta. They are low-calorie and will not spoil the figure.

Basic Oven Chicken Pasta Casserole Recipe

Casserole with chicken and pasta in the oven cooks quickly, it takes more time to prepare the ingredients. A variety of sauces are suitable for this recipe, and pepper and salt for spicy lovers will not be superfluous.

You will need:

chicken fillet - 200 g;
pasta - 200 g;
eggs - 2 pieces;
milk - 100 ml;
hard cheese - 50 g.

Boil the chicken fillet, wait until it cools down. Cut as small as possible.
Boil pasta, do not forget to salt. To prevent them from sticking, stir constantly, and when they are ready, rinse under running cool water.
Beat two eggs with a mixer and add cold milk, mix thoroughly.
Grease a baking sheet or baking dish with vegetable oil or put special paper on it so that the future casserole does not burn.
Layer half of the pasta, chicken, and remaining pasta in a bowl. Try to keep the layers even.
Pour everything with a mixture of milk and eggs, sprinkle with grated cheese on top. Before pouring, the mixture should be mixed again, as it may delaminate a little.
Place in a preheated oven at 180 degrees and leave for 40 minutes.
Remove with care, especially if cooked in a shallow dish, as the casserole does not always “stick together” well and may fall apart. If you used baking paper, then this problem will not arise.

Put it on the table hot, preferably during the meal, so that you do not have to warm it up. If you made it ahead of time, leave it in the oven so it doesn't get cold.

Creamy Bechamel Sauce

Chicken pasta casserole is often served in a creamy sauce made from ingredients that can be found in any kitchen.

You will need:

butter - 20 g;
milk - 200 ml;
cream - 20 ml;
flour - 3 tablespoons;
nutmeg - half a teaspoon;
salt, pepper - to taste.

Melt the butter in a metal bowl.
Add flour to it and mix so that there are no lumps left.
Hold on fire for 3-4 minutes until a light caramel shade appears, then remove from the stove.
Heat milk and cream, add to mixture. Pour in in a thin stream and be very careful as it may sizzle and splatter.
Mix the sauce with a mixer until a perfect homogeneous mass.
Let the sauce simmer until desired thickness.
Add spices.

Original casserole recipes

With tomatoes, peppers, garlic and herbs

You will need:

pasta - 200 g;
chicken breast - 150 g;
tomato - 1 pc.;
pepper - 1 pc.;
garlic - 1 head;
onion - a quarter of an onion;
ketchup - 2 tablespoons;
parsley, dill - 1-2 sprigs.

Cut vegetables into small squares, onions into half rings. Scald the tomatoes first and remove the skin. Pass the garlic through a garlic press.
Heat a frying pan with oil, put pepper and onion in it for 1-2 minutes, then add tomatoes, garlic and simmer over medium heat for 5 minutes. Add ketchup and leave for another 10 minutes.
Boil the chicken and chop finely.
Boil pasta in lightly salted water, rinse.
Take a baking dish, grease with oil and place the pasta, chicken breast there.
Put the resulting pasta on top and bake at 200 degrees for at least 20 minutes. When serving, garnish with fresh herbs.

With mushrooms and mozzarella

The recipe for pasta casserole with chicken and mushrooms is similar to the main one, only it is usually not made in layers, but all the ingredients are mixed. To give a piquant touch, hard cheese is replaced with mozzarella or marble.

You will need:

pasta - 200 g;
chicken - 200 g;
mushrooms (champignons) - 100 g;
mozzarella - 100 g;
cream - 2 tablespoons;
eggs - 2 pcs.;
bulb - 1 pc.;
salt pepper.

Boil pasta.
Cut the onion into small pieces, mushrooms into slices, fry in a pan over low heat.
Boil chicken breast, finely chop.
Lubricate the baking dish with oil, mix all of the above and put in it.
Add eggs to the cream and beat with a blender. Add to casserole.
Lay the mozzarella on top.
Bake in the oven at 200 degrees until golden brown (about half an hour).

It is always worth keeping at least one such recipe in the cookbook, which is sure to become a lifesaver in case guests arrive or an unplanned gala dinner.

woman365.ru

Pasta and Chicken Casserole

Educational program for novice housewives: a simple ordinary casserole.

What do you do with leftovers from last night's dinner, like pasta? Feeding a cat or dog? Good deal. But only if the catdog does not prefer his dry crunchy, or you even have a catdog, or you rightly believe, as I do, that it is perhaps too much to feed animals on human food.

So, given from last night: some boiled pasta and no desire to cook. We look at what is in the refrigerator: chicken breast, eggs, dairy products (wow! almost the entire “line”), olive oil and some vegetables. How does it all fit together? The first, most simple, logical, and tasty thing that comes to mind is a casserole. Casserole of pasta and chicken. Let's prepare it.

There is nothing complicated in this recipe, and before you is a typical educational program for beginners, and not just lazy ones. For those who have never. Plus a great lesson on how to dispose of cooked pasta.

Casserole Ingredients:

leftover cooked pasta
boiled chicken breast - 1 pc.
eggs - 3 pcs.
milk -50-70 ml
sour cream or cream 100-150 ml
1 medium onion
> cheese - 70 - 100 gr.
vegetable oil
salt pepper

How to cook pasta and chicken casserole

Boil the chicken breast and cool in salted water. We clean the onion, finely chop. We also cut the chicken as small as possible - there should not be large pieces of meat in the casserole: it is rude, ugly and tasteless.

We prepare the pan: heat it up, pour in olive oil (a little, depending on the amount of pasta) and put the chicken pieces and onions in the hot oil.

Fry until golden brown

Now the baking dish - it must be prepared. I have silicone, but any will do: glass, porcelain, metal, foil.

Lubricate the form with vegetable oil and spread the pasta - either all at once, or half. Depends on how many layers the casserole will have. Want to mess around? Great, take half of the pasta and make four layers (pasta - chicken with onions - pasta - chicken with onions). Hurry up - lay out the whole mass of pasta at once.

Next lay out the chicken and onion layer.

We're preparing the sauce. We release the eggs into a bowl, beat lightly with a whisk. We do not need meringue with peaks, it is enough to achieve uniformity - so that the egg white and yolk mix.

Salt and pepper. Add sour cream or cream.

Pour milk into the mixture, stir again.

Three cheese on a coarse grater, add to the cream and eggs.

Pour sauce over pasta and chicken and place in preheated oven.

The casserole will be ready in 30 minutes if you set the temperature to 180-190 degrees C. Then it can be pulled out and, after cooling slightly, cut into portions.

That's all. Hope it wasn't hard

How can you diversify such a casserole? Although the dish is everyday, it is better to let your imagination fly free. Try to add mushrooms (especially if they also remained after yesterday's lack of appetite), any vegetables, meat, fish, leftover sausage and ham, cheese platter. Just remember that a casserole is good when its base is pasta, or some kind of cereal, or potatoes “hold” the main taste. Everything else is just "added", and this "rest" should not be too much.

However, if you break the proportions, it’s also good: every mistake has its own wonderful side. I suspect that it is from such “violations” that sudden masterpieces of world culinary like moussaka arise. It's also a casserole of its kind.

volshebnaya-eda.ru

6 oven baked chicken pasta casseroles

Cooking dinner should not be troublesome, but the dish is hearty and tasty. I offer time-tested and family preferences recipes from products that the hostess always has in the refrigerator, the so-called standby stock. The basis is one, and variations of the sauce and spices give it variety.

Casserole of pasta and chicken fillet "Dinner for two"

oil for lubricating the mold;
2 pcs. chicken fillet;
half a pack of pasta;
a glass of grated cheese;
salt, spices;
mayonnaise, ketchup.

Preparation description:

Boiled and cooled fillet cut into medium-sized sticks.
We are preparing pasta, and to give the dish an unusual spicy taste, put a little dry dill and a few pieces of barberry in the pan.
Put a piece of pasta in a generously oiled mold, the second layer is most of the meat, if desired, this layer can be sprinkled with green onions.
Add the remaining pasta and chicken pieces again.
Decorate the casserole with a net of mayonnaise and ketchup, sprinkle generously with cheese and lightly pepper with black pepper.
Bake in an oven preheated to 180 degrees until the cheese is melted.

Pasta and chicken breast casserole "Like in childhood"

oil for lubricating the mold;
two chicken breasts;
half a pack of pasta;
half a glass of milk;
a couple of eggs;
a glass of grated cheese.

Preparation description:

We boil the breast. Cut the cooled meat very finely.
Wash boiled pasta.
To fill the casserole, beat the eggs with a mixer, pour in cold milk and mix with a whisk.
Grease a baking dish with oil. Layer half of the pasta in a baking dish, sprinkle with a little cheese, then chicken pieces and the remaining pasta.
Once again, lightly beat the filling with a whisk and use a spoon to evenly distribute over the surface of the casserole.
Sprinkle the remaining cheese on top.
Preheat the oven to 180 degrees and bake until golden brown.
Serve hot, trying not to overheat.

Chicken pasta casserole "Basilicata"

half a pack of pasta;
chicken's meat;
half a glass of grated cheese;
3 eggs;
a glass of sour cream;
a glass of milk;
2 tbsp tomato paste;
salt, pepper to taste;
basil (dried or fresh) to taste;
turmeric, nutmeg optional.

Description of preparation

Boil the fillet until cooked, cool, cut into small pieces.
Drain the boiled pasta in a colander and add a little butter.
Mix meat and pasta in a deep, comfortable bowl.
Add tomato paste, pepper, salt, basil to the mass.

Chicken Pasta Casserole "Vegetable Sonata"

half a pack of pasta;
500 g chicken legs;
a glass of grated cheese;
two bulbs;
a couple of cloves of garlic;
salt, black pepper to taste;
3 tbsp vegetable oils;
2 tbsp. l. flour;
a glass of milk.

Preparation description:

Boil the ham until tender in salted water. Cool and separate the meat from the bones into small pieces.
Fry the onion sliced in half rings in vegetable oil until golden brown. Add minced garlic, salt and pepper to taste. We spread the prepared meat to the onion and simmer under the lid for 5 minutes.
We will prepare the sauce for pouring in a deep frying pan. We take flour, fry in well-heated vegetable oil until a beautiful golden color. Salt, pepper to taste. Then, gently, in a thin stream, pour milk into the flour and all the time, without stopping stirring, bring to uniformity, avoiding the formation of lumps.
Boil the pasta in salted water with the addition of a spoonful of vegetable oil. We spread them in the prepared form, greased with oil. Top the chicken meat, level the surface of the casserole and pour the sauce.
Bake the dish in the oven at 180 degrees for 20 minutes and serve, sprinkled with cheese.

Pasta casserole with chicken fillet "Creamy"

half a pack of pasta;
0.5 kg chicken fillet;
2 tbsp. l. tomato sauce;
3 cloves of garlic;
two bulbs;
0.5 l of milk;
3 tbsp flour;
butter;
vegetable oil;
salt, spices to taste.

Preparation description:

Finely chopped onion browned in vegetable oil. Cut the fillet into thin strips and spread to the onion. Cover with a lid and simmer. To make the meat juicy, add a little water or ready-made broth.
Meanwhile, boil the pasta until half cooked.
At the end of the readiness of the meat, add tomato sauce to it, spices of your choice, finely chopped garlic, salt, pepper and fry without a lid.
For the pouring sauce, heat the milk, it should be hot, and add a couple of tablespoons of butter to it.
In a preheated dry frying pan, bring the flour to a golden color and a slight smell of nuts, add.
Pour a small amount of milk into the flour, stirring constantly, directly in the pan. Pour the resulting mass into a saucepan with milk and over low heat, stirring constantly, bring the sauce to a thickening.
We grease the form with oil, lay part of the pasta in a layer, pour over the sauce, spread the chicken meat, make the pasta layer again and pour the remaining sauce.
Bake in a hot oven at 180 degrees until done.

Chicken pasta casserole "Spagetosha"

1 pack of spaghetti;
4 breasts (chicken);
a glass of cream;
a glass of grated cheese;
4 eggs;
4 fresh tomatoes;
5 pickles;
mayonnaise.

Preparation description:

Boil spaghetti.
For the sauce in a deep bowl, beat the eggs, pour in the cream, add half the cheese, salt and pepper to taste. Add spaghetti to the sauce and stir.
We level the mass with a layer on a baking sheet, greased with oil.
We cut the breast into small sticks, add the cucumbers cut into cubes, add and pepper. Knead and lay out the second layer.
Scatter the tomato slices on top of the meat. We draw a mesh with mayonnaise and sprinkle with cheese.
Put in a preheated oven and bake until done.

Recipes sent by Mifodieva Olga

101zapekanka.ru

Pasta Casserole with Chicken, Tomato and Cheese

Preparation time: Prep 20 minutes, bake 30 minutes Servings: 8

Is there a saucepan with yesterday's pasta in the fridge? Do you have another piece of boiled chicken? And now we will build a new dish from these leftovers - pasta casserole with chicken!

You and I have already made pasta casserole with sausage and made sure that yesterday's leftovers make a great breakfast. An interesting and hearty dish, 2-in-1: a side dish, meat, and even cheese with herbs!

Ingredients:

200-300 g boiled pasta;
Chicken fillet - 1 piece;
Hard cheese - 50 g;
Eggs - 3 pcs.;
Sour cream - half a glass;
Milk - half a glass;
Tomato paste - 2 tablespoons;
Salt pepper;
Basil, fresh or dried.

How to make Chicken Pasta Casserole:

Boil the chicken fillet until tender and cut into cubes.

If pasta is ready, great! And if not, boil them in salted water until cooked, put them in a colander, then put them back in the pan and mix, adding a little vegetable or butter.

Mix pasta with chicken, tomato paste (in summer you can use fresh tomatoes instead), salt, pepper and basil. In winter, fragrant dried is suitable, and in the summer season we take fresh.