Creative Culinary Solutions

Creamy Chicken & Pasta Casserole

Name: Creamy Chicken & Pasta Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 ( 300 g)
Ingredients: 750 mL prepared LUDA H Instant Chicken Soup Base, Gluten-Free, Half Salt (24 g dry base + 750 mL boiling water) Instant Chicken Soup Base, Gluten-Free, Half Salt500 g boneless chicken thighs, cut into bite-size pieces300 g dry pasta (penne, farfalle, or rigatoni), cooked to al dente250 mL of 35% cream1 1 medium onion, diced2 garlic cloves, minced150 g of mushrooms, sliced1 medium onion, diced15 mL (1 tbsp) of butter5 mL (1 tsp) of dried rosemary5 mL (1 tsp) of dried thymeSalt and Black pepper to tasteFresh chives for garnish

Serving Suggestion: Enhance your casserole by topping with fresh herbs, grated cheese or crispy breadcrumbs. Serve as a main dish with a side salad or steamed green beans.

Difficulty:	6/20
Yield serving:	6 ( 300 g)
Preparation time:	20 minutes
Cooking time:	25 minutes

Difficulty

6/20

Yield serving

6 ( 300 g)

Preparation time

20 minutes

Cooking time

25 minutes

Ingredients

750 mL prepared LUDA H Instant Chicken Soup Base, Gluten-Free, Half Salt (24 g dry base + 750 mL boiling water) Instant Chicken Soup Base, Gluten-Free, Half Salt
500 g boneless chicken thighs, cut into bite-size pieces
300 g dry pasta (penne, farfalle, or rigatoni), cooked to al dente
250 mL of 35% cream
1 1 medium onion, diced
2 garlic cloves, minced
150 g of mushrooms, sliced
1 medium onion, diced
15 mL (1 tbsp) of butter
5 mL (1 tsp) of dried rosemary
5 mL (1 tsp) of dried thyme
Salt and Black pepper to taste
Fresh chives for garnish

Preparation

Preheat oven to 180°C (350°F).
Cook pasta to al dente according to package directions. Drain and set aside.
In an oven-safe pot or Dutch oven, melt butter over medium-high heat. Brown the chicken pieces on all sides, then set aside.
In the same pot, sauté onion, garlic and mushrooms for 4–5 minutes until softened.
Prepare LUDA H Instant Chicken Soup Base by dissolving 24 g of dry base into 750 mL of boiling water, stirring well.
Pour prepared chicken base and cream into the pot. Stir in rosemary and thyme.
Add the cooked pasta and return the browned chicken to the pot. Gently fold ingredients together to combine.
Cover and bake for 20–25 minutes until heated through and creamy.
Garnish with fresh chives and serve directly from the pot

Ingredients

750 mL prepared LUDA H Instant Chicken Soup Base, Gluten-Free, Half Salt (24 g dry base + 750 mL boiling water) Instant Chicken Soup Base, Gluten-Free, Half Salt
500 g boneless chicken thighs, cut into bite-size pieces
300 g dry pasta (penne, farfalle, or rigatoni), cooked to al dente
250 mL of 35% cream
1 1 medium onion, diced
2 garlic cloves, minced
150 g of mushrooms, sliced
1 medium onion, diced
15 mL (1 tbsp) of butter
5 mL (1 tsp) of dried rosemary
5 mL (1 tsp) of dried thyme
Salt and Black pepper to taste
Fresh chives for garnish