Italian Chicken Casserole

4 from 1 vote

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 10

Course: Dinner

Cuisine: American

¼ cup butter
1 cup chopped onion
2 teaspoons jarred minced garlic
¼ cup all-purpose flour
1 cup milk
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano ( I used Hunt’s)
1 (15-ounce) can tomato sauce
3 cups chopped cooked chicken (I cooked 3 chicken breasts for this recipe, if you have leftover chicken, feel free to use it.)
4 cups shredded mozzarella cheese, divided
1½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon sugar
1 pound package bow tie pasta, or any pasta you like, cooked according to package directions

Preheat oven to 350°. Spray a large casserole dish with nonstick cooking spray.
In a very large skillet, melt butter over medium high heat. Add onion and garlic to skillet and cook, stirring frequently, until onion is softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Add in milk, tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chopped chicken, 3 cups of the cheese, salt, pepper, and sugar. Stir in cooked pasta. Pour all into casserole dish and sprinkle the top with remaining cup of cheese.
Bake for 25 to 30 minutes or until cheese is bubbly and lightly browned.

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