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

INGREDIENTS

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

Nutrition information coming soon.

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