Recipes Meat and Poultry Chicken Baked and Roasted Pantry Chicken Casserole 4.6 (67) 57 Reviews 12 Photos This pantry chicken casserole uses pantry items plus a couple of fresh items so you can create a cheesy, comforting casserole your whole family will love. Though it includes Rotel and a can of mild green chile peppers, it's not spicy. But, if you like the heat, choose hot Rotel and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal. Submitted by Bibi Updated on June 3, 2024 Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 10 Yield: 1 (9x13-inch) casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray 1 (16 ounce) package penne pasta 4 tablespoons unsalted salted butter 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and finely chopped 1 (8 ounce) package sliced fresh mushrooms 3 cloves garlic, minced 2 (8 ounce) packages processed cheese food (such as Velveeta), cubed 1 (14.5 ounce) can diced tomatoes, undrained 1 (10 ounce) can diced tomatoes and green chiles (such as Rotel), undrained 1 (4 ounce) can mild chopped green chile peppers 4 cups cooked chicken, cut into bite-sized pieces Directions Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray. Fill a large pot of lightly salted water and bring to a roiling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms; cook until their liquid is released, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Stir in cheese, diced tomatoes with juice, diced tomatoes and green chiles with juice, and chile peppers; cook and stir until cheese melted, 5 to 10 minutes. Remove from heat; stir in cooked pasta and chicken then pour into the prepared baking dish. Bake in the preheated oven until heated through, about 20 minutes. Serve warm. Tips You can substitute margarine for butter, any shelf-stable processed cheese food for Velveeta, and two (12.5 ounce) cans of cooked, flaked chicken for leftover chicken. You can use two (4 ounce) cans of sliced mushrooms instead of fresh mushrooms. Add them when you add the tomatoes. I Made It Print 178 home cooks made it! Nutrition Facts (per serving) 502 Calories 24g Fat 42g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 502 % Daily Value * Total Fat 24g 31% Saturated Fat 12g 59% Cholesterol 92mg 31% Sodium 949mg 41% Total Carbohydrate 42g 15% Dietary Fiber 3g 11% Total Sugars 8g Protein 30g 59% Vitamin C 24mg 26% Calcium 300mg 23% Iron 3mg 19% Potassium 527mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.