Cajun Chicken Pasta Bake

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 (12 ounce) packages bow tie pasta
• 2 lbs boneless skinless chicken breasts, cut into 1-inch strips
• 2 tablespoons extra virgin olive oil, divided
• 2 bunches green onions, chopped
• 2 medium green peppers, chopped
• 2 medium sweet red peppers, chopped
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 3/4 cup 2% low-fat milk
• 2 1/2 teaspoons cajun seasoning
• 1 1/2 teaspoons garlic powder
• 2 cups shredded colby-monterey jack cheese

Recipe

• 1 cook pasta according to package directions to al dente.
• 2 meanwhile, in a dutch oven, saute chicken in 1 tablespoon oil until juices run clear. remove with a slotted spoon and set aside. in the same pan, saute onions and peppers in remaining oil until tender. add the broth, soups, milk, cajun seasoning and garlic powder. bring to a boil and remove from the heat.
• 3 drain pasta. add pasta and chicken to soup mixture; toss to coat. divide between two greased 13-in. x 9-in. baking dishes. sprinkle with cheese. cover and freeze one casserole for up to 3 months. cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly.
• 4 to use frozen casserole: thaw in the refrigerator overnight. remove from the refrigerator 30 minutes before baking. cover and bake at 350° for 55-60 minutes or until bubbly.