A simple easy dish that can be made around screaming babies and whiny kids. You could even make this the night before and cover it in the fridge and add the croutons and cheese before you pop it in the oven the next night. A homecooked meal that beats another night of pizza, well to me anyways. My kids could live on pizza!
Pantry Chicken Casserole
1.5 lbs chicken breast
1 medium onioin
1 TBS garlic
1 16 oz pkg of penne pasta
1 jar of spaghetti sauce (I used Trader Joe's Tomato Basil)
1/4 cup fat free half and half
1 bag of butter gralic croutons. (mine was 3/4 full)
6-8 slices of sharp cheddar cheese (I used what I had on hand so these were sandwich slices.)
salt and pepper to taste
Preheat oven to 350. Boil water for pasta and cook following directions and drain. Trim and cut chicken into bite size pieces. Peel and chop onion. In a large skillet, heat 1.5-2 TBS of olive oil over med-high heat. Add onion, garlic and chicken and cook until onions are clear and chicken is no longer pink. 5-7 mins. I added salt and pepper as the chicken and onions were cooking. Drain pasta and add it back to your pot. Dump cooked chicken mixture on top and mix with noddles. Add the jar of sauce to your pasta. I added a little bit of fat free cream to the jar and shook it up some with the lid on to get all the leftover sauce out and poured that in too. Stir well and move everything into a 9x13 baking dish. Spread evenly in the pan. Crush your croutons and sprinkle them over the noodes followed by the cheese slices on top. Bake at 350 for 20 mins. Switch oven to broil and broil for 5 mins or until cheese is bubbly and browned, whichever comes first.