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This is a tasty casserole, and it’s loaded with chicken and cheese. Serve this chicken and pasta bake with a tossed salad and crusty bread for a hearty cold-weather family meal.
2 tablespoons olive oil
1 tablespoon butter
1 cup diced onion
1/2 cup diced red bell pepper
12 ounces chicken apple sausage, andouille, or other smoked sausage, diced
2 cloves garlic, finely minced
1 cup diced cooked chicken
4 tablespoons flour
1 2/3 cups chicken broth
1 cup heavy cream
8 to 10 ounces frozen chopped spinach, thawed, squeezed dry
2 tablespoons chopped fresh basil, or 1 teaspoon dried leaf basil
3 teaspoons Cajun seasoning blend
Salt, to taste
Dash ground black pepper
3/4 cup fresh shredded Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
8 ounces cooked penne pasta, drainedHeat oven to 350°. Grease a 2 1/2-quart baking dish.
In a saucepan, heat the olive oil and butter; add onion, red bell pepper, and sausage; sauté, stirring, until tender. Stir in the garlic and chicken; cook for 1 minute longer. Stir in the flour until blended. Add chicken broth and stir, cooking, until thickened. Add the cream, spinach, basil, Cajun seasoning, and salt and pepper, to taste. Stir in the 1/2 cup of the Parmesan cheese and the mozzarella cheese and heat through. Combine the sauce mixture with the pasta; spoon into the prepared baking dish. Top with remaining 1/4 cup parmesan and bake for 25 to 35 minutes, until hot and bubbly!!:045:
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