Cajun Chicken Pasta Bake Recipe

• 2 packages (12 ounces each) bow tie pasta

• 2 pounds boneless skinless chicken breasts, cut into 1-inch strips

• 2 tablespoons olive oil, divided

• 2 bunches green onions, chopped

• 2 medium green peppers, chopped

• 2 medium sweet red peppers, chopped

• 1 can (14-1/2 ounces) reduced-sodium chicken broth

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 3/4 cup 2% milk

• 2-1/2 teaspoons Cajun seasoning

• 1-1/2 teaspoons garlic powder

• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350°. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
   Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°. Yield: 2 casseroles (6 servings each).