When I first met my husband, his mother treated us to a chicken casserole made over an open fire.

It was delicious and as I am a big fan of chicken, I loved it. Over the years I’ve added some different spices, vegetables and herbs. I’ve experimented with what works and what doesn’t. The recipe I’m sharing with you is the one I’ve perfected over the years and is always a crowd pleaser. There is never anything left, and if there is, it’s claimed as lunch for the next day.

Chicken Pasta

A delicious cheesy chicken casserole that will please the entire family.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 2

Total Time 2 25

Ingredients

2 kg Chicken Pieces and Diced Fillets
2 Onions
1 Bell Pepper I prefer using red
2 cups Chopped Celery
1/2 cup Oil Extra Virgin Olive Oil
2 tbsp Cajun Spice
2 tbsp Chicken Spice
1 tbsp Paprika
2 cups Grated Cheddar Cheese
250 g Mushrooms Diced
3 Tomatoes Diced
Pepper to taste
Salt to taste
500 g Pasta Shells

Instructions

Saute Onions in hot oil
Add chicken and spices to skillet and brown until golden
Add the lid and let it simmer for 45 minutes on medium heat until chicken is cooked. Stir for the last time.
Spread tomatoes and celery over chicken and cover pot with a lid for 30 minutes.
Distribute the mushrooms over the current ingredients. Spread pasta over the ingredients in the pot and cover with water (About 1 litre). Cover pot and let it simmer over low heat for 30 minutes.
Remove from heat and cover the pasta with cheese. Return the lid and let it rest for 15 minutes, or until the cheese melts.
Enjoy with a summer salad or roasted vegetables.

Notes

In South Africa, I usually make this over an open fire using a size 6 cast iron pot. This recipe can be made on the stove in a dutch oven as well. The chicken always turns out juicy and the pasta is bursting with flavor from absorbing the spices.

Keyword chicken, chicken cheese casserole, chickenpasta

Finger Lickin’ Lamb Shanks

Don't be intimidated by this classic. This recipe isn't only easy to make, but will leave you with tender, flavor-packed lamb shanks.

Recipe instructions included for both slow cooker and pressure cooker options.

Slow Cooker Duration: 20 Hours

Pressure Cooker Duration: 3 Hours