Chicken Casserole from the Pantry

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Chicken Casserole from the Pantry
  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.

  2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  3. While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until their liquid is released, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.

  4. Stir in processed cheese food, diced tomatoes with juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.

  5. Bake in the preheated oven until heated through, about 20 minutes. Serve warm.


You may substitute margarine for butter, any shelf-stable processed cheese food for Velveeta, and two (12 1/2-ounce) cans cooked, flaked chicken for leftover chicken.

You can use two (4-ounce) cans sliced mushrooms instead of fresh mushrooms. Add them when you add the tomatoes.

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