Baked Pasta with Chicken

When the colder fall weather begins I always start making soups, chili and casseroles. The Baked Pasta with Chicken is a great way to use leftovers. I still have some zucchini that I have not frozen and thought this would add to the recipe.


  • 1 pound of chicken (I used boneless skinless chicken breast)
  • 2 jars of spaghetti sauce (I have homemade sauce which I freeze for use during the year)
  • 1 12 oz box of pasta
  • 1 medium zucchini cubed
  • 1 cup of shredded mozzarella or provolone cheese.

Preheat oven to 375 degrees

1. Cook 1 pound of chicken and cook it. Cut chicken into bite size pieces


2. Bring a large pot of lightly salted water to a boil. Add  pasta, and cook until al dente, about 8 minutes; drain



3. While cooking the pasta cube the zucchini and steam it




4. Spray a 3 quart casserole then put a thin layer of sauce in bottom of casserole

5. Add 1/2 pound of chicken and 1/2 of cubed zucchini



6. Add 1/2 cooked pasta then cover with sauce and 1/2 cup cheese



7. Repeat with another layer consisting of remainder of chicken, zucchini, pasta sauce and cheese

8 Place casserole on middle oven rack and cook for 25 minutes at 375. Cooking times will vary

9. Remove from oven and top with freshly shredded Parmesan Cheese.





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