Creamy Chicken and Sausage Pasta Bake
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 cups cooked rice
- 8 oz penne pasta
- 1 cup vegetable medley mix
- 8 oz cream cheese
- 1 cup chicken broth
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 4 mozzarella cheese sticks
- 1 cup frozen corn kernels
- 4 tbsp butter
- 2 eggs
- 4 oz kielbasa, sliced
- 4 tbsp mayonnaise
- 1 cup lima beans
Tools Needed
Instructions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 3
In a large skillet, sauté the kielbasa slices in 2 tbsp of butter until browned. Remove from heat and set aside.
Step 4
In the same skillet, add the remaining 2 tbsp of butter. Add the chicken and cook until browned, about 5-6 minutes.
Step 5
Add the vegetable medley mix to the skillet and cook until the vegetables are tender.
Step 6
Stir in the condensed cream of mushroom and cream of chicken soups. Cook for 2-3 minutes, until the soup is heated through.
Step 7
In a separate bowl, mix the cooked rice, chicken broth, and cream cheese until smooth.
Step 8
In a large mixing bowl, combine the cooked pasta, chicken and vegetable mixture, rice mixture, and cooked kielbasa.
Step 9
Stir in the frozen corn kernels and lima beans.
Step 10
Transfer the mixture to a 9x13 inch baking dish. Top with the sliced mozzarella cheese sticks.
Step 11
Drizzle the mayonnaise over the cheese, then cover the dish with aluminum foil.
Step 12
Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.
Step 13
Serve hot, garnished with chopped fresh herbs if desired.
Frequently Asked Questions
Can I use cooked sausage instead of kielbasa?
Yes, you can use cooked sausage as a substitute. Simply brown the sausage in a skillet and add it to the dish.
Can I make this recipe ahead of time?
Yes, you can prepare the dish up to a day in advance. Assemble the casserole, cover with foil, and refrigerate overnight. Bake as instructed.
Preparation Tips
- Use leftover rice and vegetables to make this recipe even quicker.
- If using frozen corn kernels, thaw them first by leaving them in room temperature for a few hours.
- For an extra creamy sauce, add 1-2 tbsp of heavy cream or half-and-half to the rice mixture.
Serving Suggestions
- Serve with a side of garlic bread or a green salad for a complete meal.
- Top with chopped fresh herbs or a dollop of sour cream for added flavor.