italian chicken casserole

By beandip

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 3 cups chicken, cooked and chopped (2 large breasts) We just cooked ours on the stove with some olive oil.
• 2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano Drain 1, and leave 1 undrained
• 1 cup heavy whipping cream
• 1 (3 ounce) package cream cheese, softened
• 2 cups mozzarella cheese, shredded
• (8 ounce) package pasta, cooked and kept warm ***We used Vermicelli.***

Preparation

Step 1

1. Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
2. In large, deep chefs skillet, heat olive oil over medium-high heat.
3. Add onion and garlic; cook 3 minutes, or until tender.
4. Stir in cooked chicken, tomatoes and cream.
5. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
6. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
7. Add pasta, tossing gently to coat.
8. Spoon into prepared baking dish.
9. Sprinkle evenly with remaining cheese
10.Bake for 20 minutes.