Italian Chicken-and-Pasta Bake

By ccavaletti

Ingredients

• 1 (16 oz) box bow tie pasta
• 1/4 c butter
• 1 c chopped onion
• 4 cloven garlic, minced
• 1/4 c all purpose flour
• 1 c milk
• 2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano
• 1 (15 oz) can tomato sauce
• 3 c chopped cooked chicken
• 4 c shredded mozzarella cheese, divided
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp sugar

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Prepare pasta according to package directions, and keep warm. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion and garlic, and cook stirring occasionally, for 5-6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes.

Stir in milk diced tomatoes, and tomato sauce, and cook for 5-6 minutes or until slightly thickened.

Stir in chicken, 3 cups cheese, salt, pepper and sugar.

Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.

Bake for 25-30 minutes or until hot and bubbly.

FREEZER TIP:

This casserole can be made ahead, covered with aluminum foil and frozen for up to 1 month. Thaw overnight in refrigerator. Remove foil and let stand at room temperature for 30 minutes before baking.