entrees

BBQ Chicken & Pasta Casserole

Pasta bakes make weeknights better, especially when they’re loaded with chicken strips, tender pasta, broccoli and a creamy, cheesy sauce starring La Grille® Original BBQ Sauce.

15 min
PREP TIME
55 min
COOK TIME
480
CALORIES
15
INGREDIENTS
12
Servings

INGREDIENTS

  • 1 tbsp (15 ml) canola oil
  • 1 1/2 cups (375 ml) chopped onion
  • 1 tbsp (15 ml) finely chopped fresh garlic
  • 2 cups (500 ml) whipping cream (35%)
  • 1 cup (250 ml) chicken stock
  • 1 1/2 cups (375 ml) grated Parmesan cheese divided
  • 1/2 cups (125 ml) Original BBQ Sauce
  • 1 tbsp (15 ml) lemon juice
  • 1 1/2 tsps (7 ml) salt
  • 3 cups (750 ml) dry penne pasta
  • 1 pound (500 g) boneless skinless chicken breast, cut into thin strips
  • 2 cups (500 ml) broccoli florets
  • 1 1/2 cups (375 ml) red bell peppers, cut into 1-inch (2 1/2-cm) chunks
  • 2 cups (500 ml) shredded Cheddar cheese
  • 2/3 cup (150 ml) plain bread crumbs

Preparation

  • 1 Preheat oven to 400°F (200°C). Heat oil in medium saucepan on medium-high heat. Add onions; cook and stir 4 minutes or until softened. Sir in garlic; cook 2 to 3 minutes longer. Add cream, stock, 1 cup (250 ml) of the grated Parmesan, BBQ Sauce, lemon juice and salt.
  • 2 Spread penne pasta in bottom of 12x8-inch (30x20-cm) baking dish. Layer chicken over pasta. Top evenly with peppers and broccoli. Pour sauce mixture evenly over top. Stir to mix.
  • 3 Bake 35 minutes. Remove from oven and top with Cheddar and remaining Parmesan cheese. Sprinkle with bread crumbs. Return to oven. Bake 20 minutes longer, or until cheese is melted and bread crumbs are lightly browned. Let stand 15 minutes before serving.

NUTRITION INFORMATION

(per Serving)

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