Chicken Macaroni Bake, Leftovers #6

Wondering what to do with a little leftover chicken in the fridge?  Turn it into a satisfying baked pasta dish.  This dish tasted great and took about thirty minutes to make and bake. One thing I love to do is try to get three meals out of one chicken.  I buy free range organic chicken, so a whole bird can get to be pretty expensive.  Fresh local chickens at the farmer’s market run about 16 dollars.  For meal number one, I roasted the whole chicken.  The leftover meat I shredded for this chicken dish.  With the bones and wings I made 4 cups of chicken stock by covering the bones with lots of water, tossing in some carrots, celery, and herbs and letting it simmer for a couple of hours with the lid off.  The stock goes into the freezer for soup later on.  Thanks to my mom for the pasta idea!

  • 1 lb. macaroni or other small pasta
  • 1 T. olive oil
  • 1/2 onion, diced
  • 2 C. shredded cooked chicken
  • 2 T. prepared pesto sauce
  • salt and pepper
  • 1 15 oz. can tomato sauce
  • 1 C. shredded mozzarella
  • 1/2 C. grated parmesan cheese

Boil the pasta according to the package directions.  Drain the pasta one or two minutes before it is fully cooked.  Meanwhile heat the oil in a skillet over medium heat.  Add the onion and cook for about three minutes, add the chicken, pesto, and tomato sauce.  Stir to combine.  Pour the drained pasta into a big bowl.  Pour the chicken and sauce into the bowl and add the mozzarella cheese.

Toss to combine.  Spread into a 13 x 9 inch baking dish.  Sprinkle the parmesan over the top.  Bake at 400 degrees for about 15 minutes.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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