Pasta and Chicken Casserole
Creamy pasta with chicken and smoked ham. Combined with three types of cheeses, and seasoned with thyme, smoked paprika, and Italian seasoning.
Equipment
- 9x13 baking dish
- Bowls
- Silicone spatula
- Nonstick skillet
Ingredients
- 8 oz short pasta, cook according to package
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 4 garlic cloves, minced
- 2 cup baby Bella mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon Italian seasoning
- 1 cup shredded rotisserie chicken
- 1 cup smoked ham, cut into cubes
- 1 cup shredded cheddar cheese, divided
- 1/2 cup fresh grated Parmesan cheese, divided
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream or whole milk
- a handful of parsley, rough chopped, for garnish
Instructions
- Heat a non-stick skillet over medium heat with olive oil. Add the butter, stir until melted. Add the onion, saute for a minute or until tender. Season with salt and pepper.
- Add the garlic, continue sauteeing until aromatic. Add the mushrooms, stir to combine, and cook until tender. Add garlic powder, smoked paprika, dried thyme, and Italian seasoning. Stir to combine.
- Add the chicken and smoked ham. Continue stirring until well heated. Set it aside.
- Preheat the oven to 400ºF. In a dishpan, combine pasta and the chicken mixture. In a bowl, combine 1/2 cup cheddar cheese, 1/4 cup Parmesan cheese, ricotta, and sour cream. Add the heavy cream, use a spatula and mix the cheese mixture until well combined. Add the cheese mixture with the pasta, mix until the pasta is well coated.
- Sprinkle the rest of the shredded cheddar cheese and Parmesan on top. Bake for 10-15 minutes or until the cheeses are melted. Garnish with parsley.
Notes
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