Easy Chicken and Pasta Casserole

This comforting casserole provides a balanced mix of lean protein from chicken and fiber-rich vegetables in a satisfying, family-friendly dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 pound dry rotini or macaroni pasta · 2196 kcal in the whole recipe
• 1 can canned chicken (about 12 ounces), drained · 114 kcal in the whole recipe
• 1 can low-sodium tomato sauce (about 15 ounces) · 104 kcal in the whole recipe
• 1/2 can low-sodium green peas, drained (about 8 ounces) · 445 kcal in the whole recipe
• 3 slices processed American cheese · 253 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). Cook the pasta according to the package directions, then drain it well.

   

2. In a large baking dish, combine the cooked pasta, drained chicken, tomato sauce, and drained peas, stirring gently to mix.

   

3. Arrange the cheese slices evenly over the top of the pasta mixture.

   

4. Bake for 30 to 40 minutes until the casserole is hot and bubbly, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.