Chicken Pasta Bake


  • 1 1/2 cups short cut pasta
  • 1 1/2 cups frozen peas
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoons olive oil
  • 1 lb. boneless, skinless chicken, cubed
  • 1 can condensed cream of chicken soup
  • 1/2 teaspoon basil
  • Salt, pepper, garlic powder and onion powder to taste
  • 3/4 cup of mild cheddar, grated


  1. Preheat oven to 350 degrees.
  2. Cook pasta and peas separately in lightly salted boiling water.
  3. Drain and set aside.
  4. In a large skillet, sauté over high heat the onion and celery in olive oil.
  5. Add chicken cubes and brown on all sides.
  6. Add the soup and seasonings.
  7. Mix well.
  8. Pour the pasta and peas into the pan and mix well.
  9. Spread in a large ovenproof dish and sprinkle with grated cheese.
  10. Bake for 20 minutes in the oven or until cheese is golden brown.




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