Over there, you can see the Colosseum! And over there are the aqueducts! This is the Tuscan countryside! And oh look, an amazing casserole that’s in the right spirit of things! The Tour-of-Italy Bake takes your tastebuds on a sun-soaked trip that includes all the classic Italian favorites: tender pasta, sharp parmesan cheese, juicy chicken, and some tried-and-true Italian seasonings. Then it all takes its own trip in the oven until golden-brown and bubbly! Take the Tour-of-Italy Bake and find your taste vacation!
Ingredients
- 8 ounces bowtie or farfalle pasta
- 2 tablespoons butter
- 2 pounds chicken breasts, boneless and skinless, cut into 1/2-inch cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, diced
- 1 (10.75-ounce) can cream of chicken soup
- 1 cup milk or half-and-half
- 1/2 cup chicken stock
- 4 ounces cream cheese, cubed
- 3 tablespoons parmesan cheese, grated, divided
- 2 tablespoons dry Italian dressing mix
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly spray a 2-quart casserole dish with cooking spray.
Step 3 –Cook the pasta 2-3 minutes shy of al dente, according to the package directions. Drain the pasta.
Step 4 –Melt the butter in a large skillet over medium heat.
Step 5 –Add the chicken and cook until browned, about 2-3 minutes per side.
Step 6 –Add the onion, the garlic, and the bell pepper, cooking until the onion is translucent, about 3 minutes.
Step 7 –Add the cream of chicken soup, the milk, and the stock and whisk until smooth.
Step 8 –Add the cream cheese and stir until it’s melted and well-blended into the sauce.
Step 9 –Add 2 tablespoons of the parmesan and the dressing mix, stirring until well-blended.
Step 10 –Add the pasta and toss to coat with the sauce.
Step 11 –Add the chicken-pasta mixture to the prepared pan.
Step 12 –Sprinkle the bake with the remaining parmesan cheese.
Step 13 –Bake until the sauce is bubbling, the pasta is cooked through, and the top is golden-brown, about 30-40 minutes.
Step 14 –Serve.
