This casserole was super delicious. It was like a chicken mac and cheese topped with spaghetti sauce and mozzarella cheese. It sounds weird, but the flavors really worked together. To cut down on the prep time, I used a rotisserie chicken in this casserole. This can be assembled ahead of time and heated up when you are ready for it.
This makes a ton; it would be great for a crowd. If you don’t have an army to feed, no worries. It is great reheated. You could also divide this into two pans and freeze one for an easy weeknight meal. This is something that I will make again and again.
Cheesy Chicken Bow-Tie Pasta
adapted from Southern Living
- 16 oz bow-Tie pasta
- 4 cups cooked chopped chicken
- 6 Tbsp butter
- 4 Tbsp flour
- 4 cups milk (I used 1%)
- 3 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (26oz) jar spaghetti sauce
- 1 cup mozzarella cheese
Preheat oven to 350.
Prepare pasta according to package directions. Drain and place in a large bowl.
In a medium saucepan, melt butter over medium-high heat. Whisk in flour and cook 1 minute. Slowly whisk in milk, salt and pepper. Keep whisking until smooth. Bring mixture to a boil, reduce heat and stir in cheddar cheese until smooth.
Pour cheese sauce over pasta. Stir in chicken. Spoon pasta mixture into a lightly greased 9×13-inch pan. Pour spaghetti sauce over pasta and top with mozzarella cheese. Bake 35-40 minutes, until bubbly.