Last week I posted a photo of this Italian Chicken Casserole to my Instagram story and was immediately inundated with recipe requests through DM.
I mean, what’s not to love about a cheesy baked pasta dish? Always a winner in my book…and clearly yours too! So before we proceed…some notes…
- I have a lot of Paleo, Whole30, gluten-free, dairy-free, healthy, etc recipes on my site…this ain’t one of them! Exit now if pasta and cheese aren’t your thing.
- My dad made this dish, I just got to eat it and enjoy it. Because I wasn’t involved in the preparation and cooking process, I only have photos of the finished product.
- As far as the photos go, they’re not really “recipe-share worthy” but again, so many of you requested it that I decided, who cares!
Now that you’ve been properly warned, let’s move on!
Italian Chicken Casserole
This is a linguine-based casserole that’s packed with chicken, spinach, mushrooms, sundried tomatoes and has a decadent cream sauce.
We had some leftover grilled chicken breasts that my dad used in this recipe and the grilled chicken added SO much flavor to the dish. You can use any chicken that you cook or have leftover (or even rotisserie) but if you can find any way to use grilled chicken here, you won’t regret it!
Also, my dad didn’t have sundried tomatoes on hand so he used roasted red peppers instead…it was a great swap and worked well in this dish.
This recipe is a crowd pleaser and it also makes enough to feed a crowd! Serve it alongside a salad and some warm, crusty bread for a delicious, comforting meal!
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