Chicken Capellini Casserole
Shredded chicken and capellini pasta in a creamy, cheesy sauce baked to perfection. You can use any thin pasta, such as angel hair or vermicelli. Reduce the sodium by making your own rotisserie-style chicken instead of store-bought. Recipe in the Notes section.
Ingredients
- ½ teaspoon Kosher Salt
- 8 ounces Whole Wheat Capellini broken in half
- 6 tablespoons Butter with Oil
- 1 cup Onion chopped
- 6 tablespoons All Purpose Flour
- 3 cups Low Sodium Chicken Broth
- 1 (12-ounce) can Low Fat Evaporated Milk
- ¾ teaspoon Black Pepper
- 6 ounces Reduced Fat Cheddar Cheese shredded
- 3 cups Cooked Chicken shredded
Instructions
- Preheat the oven to 375℉
- In a large pot, bring 4 cups of water to a boil. Add pasta and cook for 4-5 minutes. Pasta should be firm but tender. Drain and set aside.
- In the same pot, melt the butter over medium-high heat. Add the onions and cook 4-5 minutes, or until softened. Stir in the flour and cook for 1 minute. Slowly whisk in the evaporated milk and broth. Stir in the pepper and bring the mixture to a boil. Reduce heat to low. Stir in the cheese until melted. Add the chicken and pasta, stirring to combine.
- Pour the mixture into a 9x13 baking dish. Bake 25 minutes, or until heated through. Remove from oven and let sit 5 minutes before serving.
Notes
Grocery Brands used:
Nestle Carnation Lowfat Evaporated Milk
King Arthur 100% Organic Al Purpose Flour
Lucerne Reduced 2% Medium Cheddar Block Cheese
RECIPE Better Than Rotisserie Chicken Master Mix
Delallo Organic Pasta Capellini No 1 Whole Wheat
Land O Lakes Butter with Canola Oil
Imagine Organic Low Sodium Free Range Chicken Broth
Better Than Rotisserie Chicken Master Mix
Preheat oven to 350°F
Rub 3 teaspoons Salt Free Seasoning (I like Chef Paul Prudhomme's Magic All Purpose Blend) into 3 pounds of bone-in chicken breasts.
Bake for 45-60 minutes, or until an instant-read thermometer reads 165°F
Let chicken cool enough to handle. Remove meat, discarding bones and skin. Shred meat. Package any leftovers in an airtight container. Refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Chicken Capellini Casserole
Amount per Serving
Calories
402
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Cholesterol
78
mg
26
%
Sodium
406
mg
18
%
Carbohydrates
31
g
12
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
30
g
60
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 3 servings, Starch = 1.5 servings, Fat = 1 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.
