Judith's Wicked Chicken
Your whole family will love this zesty chicken and pasta casserole!
If you are looking for a super simple chicken casserole recipe, look no further than this recipe for Judith's Wicked Chicken. The word "wicked" isn't included in the recipe title for nothing. Each bite of this casserole is loaded with flavor.
This casserole is zippy and a bit spicy because the sauce for the casserole is made from a combination of jarred Alfredo sauce, canned chilies, diced bell pepper, and red pepper flakes. Cooked pasta is combined with the sauce and then topped with lightly browned chicken breasts before baking in the oven. This chicken casserole has plenty of flavor.
Serve it alongside your favorite bread, salad, or vegetables.
- 8 ounces pasta of your choice (such as penne or farfalle)
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts
- 1 (15-ounce) jar prepared Alfredo sauce
- 1 (4-ounce) can mild Mexican chilies, drained
- 1/2 red bell pepper, diced, 2 tablespoons reserved for garnish
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
Preheat the oven to 350 degrees F. Spray a 7 x 12-inch baking dish with cooking spray.
Cook the pasta in salted water as the package directs. Drain and place into a large bowl.
Meanwhile, place the oil into a 10-inch skillet and heat over medium-high heat. Brown the chicken breasts on each side, about 5 minutes total.
Add the Alfredo sauce, chilies, bell pepper, pepper flakes, and salt to the bowl with the pasta and toss to coat. Place the pasta mixture into the baking dish and tuck the chicken into the pasta, spooning a bit of sauce over the chicken and topping with the reserved red bell pepper.
Bake for 30 to 45 minutes, depending on the size of the chicken breasts.
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