Cheesy Chicken Linguine Bake
A very cheesy casserole. The green enchilada sauce gives it some kick but the mushroom soup keeps it grounded. I gave this recipe to a friend and her kids like it a lot. Combine with a salad for a quick & easy-to-fix dinner for a family. Also excellent reheated in the microwave.
A very cheesy casserole. The green enchilada sauce gives it some kick but the mushroom soup keeps it grounded. I gave this recipe to a friend and her kids like it a lot. Combine with a salad for a quick & easy-to-fix dinner for a family. Also excellent reheated in the microwave.
- 16 ounces dreamfields linguine or 13.5 to 16 oz pasta of your choice
- 10 ounce old el paso green chile enchilada sauce or brand of your choice
- 10 3/4 ounce campbell's health request cream of mushroom or brand of your choice
- 3 cups cheddar jack shredded cheese divided 2 cups & 1 cup
- 6 ounce fully-cooked southwestern grilled chicken breast s or 6 to 9 oz of any cooked chicken, sliced or cubed
- Carbohydrate 17.0069875 g
- Cholesterol 47.18 mg
- Fat 9.756675 g
- Fiber 0.301000004485249 g
- Protein 9.48193125 g
- Saturated Fat 5.53974125 g
- Serving Size 1 1 Serving (100g)
- Sodium 293.04125 mg
- Sugar 16.7059874955148 g
- Trans Fat 1.31987625 g
- Calories 196 calories
Step-by-step
- In large saucepan, cook linquine according to the package directions. You can also use one of those pasta cooking tower things
- Preheat oven to 350? (176?C). Spray 9 x 13-inch baking dish with cooking spray.
- Mix remaining ingredients (saving 1 cup of the shredded cheese for later) in bowl.
- Drain linguine and return to saucepan. Stir in mixture from step 3. Or if you cooked the pasta in a tower pour the pasta into the bowl with the other ingredients.
- Pour linguine mixture into prepared baking dish and top with remaining cheese.
- Bake at 350? for 30 minutes or until casserole bubbles and heats through.
Bubbling green chile sauce merges with melted cheddar jack cheese to coat tender strands of pasta beneath a golden-brown crust. Small kitchens require careful equipment management when tackling multi-component casseroles. A nine-by-thirteen-inch glass baking dish holds this sixteen-serving yield securely without overcrowding. Standard metal pans can cause the edges of the pasta to scorch before the center reaches serving temperature. Ensure the oven is fully preheated to 350 degrees Fahrenheit before inserting the dish. Lower temperatures cause the processed mushroom soup base to break down into an oily emulsion rather than a cohesive sauce.
Avoiding Common Texture Pitfalls
Undercooking the pasta slightly during the initial boil prevents mushy strands after the thirty-minute bake. Drain the linguine thoroughly in a colander before combining it with the sauce and chicken. Excess water clinging to the noodles dilutes the green enchilada sauce and prevents the cheese from adhering. Reserve one cup of the shredded cheddar jack cheese strictly for the final ten minutes of baking to achieve a stretchy pull without burning the dairy solids. Stir the canned cream of mushroom soup and green chile sauce together in a separate mixing bowl until completely smooth before incorporating the chicken and pasta.Storage and Reheating Dynamics
Leftovers maintain structural integrity when stored in an airtight container in the refrigerator for up to four days. Microwave reheating works efficiently due to the high fat content of the cheddar jack cheese, which prevents the chicken from drying out. Cover the container loosely with a paper towel to trap steam while preventing rubbery protein spots. Freezing this casserole is not recommended because the thawed cream sauce separates and develops a grainy mouthfeel.
