This lemon chicken recipe is perfect to serve any time of the day. Ideally, you can serve this for dinner along with roasted vegetables and crusty bread. And then you can top the dinner off with a nice chocolate dessert that will be the perfect complement for such a rich pasta bake. But you can also serve this for brunch or lunch. It’s a really versatile dish that you can lean on to whenever you need something that will please people.
See what our friends from Cooking And Beer have to say about this amazing recipe:
“But first, we have to talk about this lemon chicken pasta bake and why it is just so darn delicious. The perfect weeknight dinner recipe, this pasta bake requires half the work of regular old lemon chicken with just as much flavor!”
I can’t disagree with that! This lemon chicken pasta bake recipe just tastes as amazing as it sounds. You can’t have your family miss this because they will surely enjoy devouring this marvelous recipe.
Ingredients
- 1 pound Barilla dry small pasta
- 1 pound Tyson boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium yellow onion, diced small
- 3 cloves of garlic, finely minced
- salt and black pepper
- 2 14.5oz cans Campbell’s cream of chicken soup
- 3/4 cup Borden milk
- 1 tablespoon lemon juice
- 2 tablespoons Sargento parmesan cheese, finely grated
- fresh parsley, chopped, for garnish
- 1/2 of a small lemon, sliced, garnish
Instructions
- Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta, and cook for 5 minutes ONLY. Drain and set aside.
- To a large bowl, combine the partially cooked pasta, chicken, onion, garlic and a heavy dose of salt and black pepper. Toss. Set aside.
- In a small saucepan, combine the soup and milk. Whisk over low heat until heated though and creamy. Pour the sauce over the pasta mixture and drizzle on the lemon juice. Stir to evenly coat.
- Pour the mixture into your prepared baking dish, cover with foil and bake for 1 hour. After it has baked, remove the foil, and sprinkle the parmesan cheese on top. Place the dish under the broiler until the cheese is melty. Remove from heat.
- Garnish with fresh parsley and slices of lemon. Enjoy hot.
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Quick Tip: If you wish to cook the chicken beforehand then you may, but it may dry out and overcook when you go and bake it.
Thanks again to Cooking And Beer for this amazing recipe.
