Dinner

Chicken and Red Pepper Casserole is for Dinner.

Chicken and Red Pepper Casserole takes 30 minutes to prepare.

Chicken and Red Pepper Casserole takes 30 minutes to cook.

Chicken and Red Pepper Casserole makes 8 servings.

The ingredients for Chicken and Red Pepper Casserole are:

3 T. butter
1 large vidalia onion
2 red peppers, chopped
2 cloves garlic
2 Tbsp. fresh parsley
2 Tbsp. fresh oregano
Kosher salt
Fresh ground pepper
Dash of cayenne pepper
1 can diced tomatoes with garlic, basil & oregano
1 can canellini beans, drained
1 cup chicken broth
1/4 cup flour
1 cup milk
1/4 cup shredded Parmesan cheese
2 oz Fontinella cheese, shredded
12 oz. cooked chicken, cubed
8 oz. cooked mini penne

Here is how you make Chicken and Red Pepper Casserole:

Poach chicken for 20 -30 minutes in water, onion, celery & carrots; reserve water to use as chicken broth later. Chop chicken into small cubes. Preheat oven to 350.Melt butter in heavy large skillet. Slowly cook onions and peppers over medium low heat to meld flavors, but don't brown. Add garlic and herbs, continue to simmer for another 10 minutes. Add salt and pepper to taste and if you like a little kick, a bit of cayenne pepper. Add diced tomatoes. Meanwhile, heat chicken broth and milk in microwave. Add flour and whisk together until smooth. Add to the skillet and cook for about 5-10 minutes to blend and cook the flour. Add beans and chicken. Add penne and stir to blend. Sprinkle with cheese and stir again. Check seasonings; add more salt & pepper if needed.Spray large casserole with non-stick spray. Pour pasta and chicken mixture into casserole. Cook, covered, for 20 minutes until heated through. Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user PMGOHIO.

The nutritional information for Chicken and Red Pepper Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 322.9

• Total Fat: 9.9 g
• Cholesterol: 58.2 mg
• Sodium: 966.2 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 4.6 g
• Protein: 19.0 g