Chicken Casserole with Walnut Crunch Topping
Canned chicken is a pantry “must have”. It is a great source of protein and makes for quick and easy dishes such as this tasty casserole. Serve with a side of mixed salad greens for a simple weeknight supper.
Substitute chicken for canned turkey, shrimp, tuna or even diced tofu for a vegetarian option.
1 tbsp (15 mL) vegetable oil
1 white cooking onion, thinly sliced
2 tsp (10 mL) each grated lemon zest, lemon juice, minced garlic and dried basil leaves
1/2 tsp (2 mL) each salt and pepper
5 cups (1.25 L) cooked whole wheat penne
4 cups (1 L) packed baby spinach leaves
1/2 cup (125 mL) each light mayonnaise and milk
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) each prepared basil pesto and chopped roasted red peppers
2 (156 g) cans cooked chicken, drained and flaked
1/2 cup (125 mL) each chopped toasted walnuts and breadcrumbs
Method
Pre-heat oven to 350 F (180 C).
Heat oil in a large pan over medium heat. Add onions and cook, stirring for about 5 to 7 minutes or until lightly browned. Stir in lemon zest, lemon juice, garlic, dried basil leaves, salt and pepper. Cook, stirring for 30 seconds. Toss onion mixture with cooked pasta, spinach, mayonnaise, milk, mustard, pesto, roasted red peppers and chicken until very well combined. Place mixture in a well greased 8 cup (2 L) casserole dish. Toss together walnuts and breadcrumbs and sprinkle evenly over pasta. Bake for 25 minutes or until pasta is hot. Makes 6 servings.
Chicken Casserole with Walnut Crunch Topping
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