Try this Chicken Supreme Pasta Bake recipe, or contribute your own.
- 1/2 cup chopped onion
- salt and pepper
- 2 cups chicken broth
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons flour
- oregano
- 1 cup plain greek yogurt
- 1/2 cup diced green pepper
- 16 ounces pasta cooked al dente
- 2 cups grilled chicken cubed
- 1/2 cup diced mushrooms
- 1 - 14.5 ounce can diced tomatoes drained
- Carbohydrate 6.01067702000321 g
- Cholesterol 311.965546891132 mg
- Fat 66.8973761246296 g
- Fiber 0.186113302081605 g
- Protein 78.3732100942385 g
- Saturated Fat 24.6773163653266 g
- Serving Size 1 1 serving (471g)
- Sodium 571.183187420062 mg
- Sugar 5.8245637179216 g
- Trans Fat 5.35766062340564 g
- Calories 957 calories
Step-by-step
- Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes.
- Stir in the flour and cook for another 2-3 minutes.
- Whisk in the chicken broth. Stir until the broth thickens slightly.
- Whisk in the yogurt.
- Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
- Stir in the cooked pasta, chicken, and can of tomatoes.
- Season to taste with salt and pepper.
- Spoon the pasta into a greased 9x13 baking dish.
- Top with the remaining cheese and sprinkle with oregano.
- Bake at 350 degrees for 20-25 minutes, or until cheese is melted and browning.
- Serve hot. Makes 8 servings.
Controlling Dairy Temperature
Greek yogurt breaks easily when subjected to direct, aggressive heat without a protective starch matrix. Whisk the flour into the sautéed butter, onions, peppers, mushrooms, and garlic to form a traditional blond roux before adding the chicken broth. Cook this mixture for two to three full minutes to eliminate the raw flour taste. Whisk the broth in slowly to prevent lumps, letting it thicken slightly before removing the skillet from the burner entirely to stir in the yogurt. Residual pan heat suffices to warm the dairy without separating the solids.
Managing Pasta Starch
Boil the pasta strictly to the al dente stage, stopping short of total tenderness because the noodles continue softening inside the 350-degree oven for twenty to twenty-five minutes. Drain the pasta thoroughly so excess water does not dilute the cheese sauce. Stir the cooked pasta, cubed grilled chicken, and drained diced tomatoes directly into the skillet so every piece gets coated in the mozzarella and cheddar blend before transferring everything to a greased nine-by-thirteen-inch baking dish.
Achieving the Cheese Crust
Reserve half a cup of the mozzarella and cheddar mixture to scatter across the top right before baking, ensuring a properly browned crust forms without overcooking the interior. Monitor the oven closely during the final five minutes of the baking window for bubbling edges and golden spots. Pair this rich, heavy casserole with a bright, bitter green salad dressed sharply in lemon juice or red wine vinegar to cut through the high fat content.
