Betty's Tomato Basil Chicken Casserole

Bettyskitchen's picture

Aug. 07, 2013

In this video, Betty demonstrates how to make Tomato Basil Chicken Casserole. This is a hearty dish, filled with Italian flavors.


For chicken
Butter 1/2 Tablespoon
Peanut oil 1/2 Tablespoon
Skinless boneless chicken breast halves 4 , cubed (or 6 chicken breasts)
Salt 3/4 Teaspoon
Ground black pepper 1/4 Teaspoon
For sauce
Butter 1 Tablespoon
Onion 1 Medium , finely chopped (small to medium)
Canned diced tomatoes 14 1/2 Ounce , undrained
Tomato paste 3 Ounce
Heavy whipping cream 1/2 Cup (8 tbs)
Finely chopped fresh basil 1/2 Cup (8 tbs)
Cooking oil spray 1/2 Teaspoon
Finely shredded parmesan cheese 1/2 Cup (8 tbs)
For rotini
Salt 1/2 Teaspoon (Boiled in salt water)
Rotini 6 Ounce (whole wheat)



1. Spray an 8-inch by 10-inch oven-proof dish with cooking oil spray.


For Chicken:

2. Cut and discard excess fat from chicken and then chop into cubes. Season with salt and pepper. Toss to coat well.

3. Place a 10-inch iron (or other) skillet over medium flame and melt butter with peanut oil.

4. Add the seasoned chicken and cook for about 3 -4 minutes on each side or until crispy (no pink is showing). Adjust heat, as needed while cooking.

5. Remove the cooked chicken cubes from the skillet and place them on a tray lined with paper towel.

For Sauce:

6. In the same skillet melt butter and saute onion over medium high for about 3-4 minutes or until translucent.

7. Add undrained diced tomatoes , and tomato paste. Cook on high until thickened.

8. Pour in whipping cream and heat sauce through. Remove sauce from heat and stir in fresh basil.

For Casserole:

9. In the sprayed oven-proof dish, spread cooked chicken cubes in a single layer on the bottom.

10. Pour creamy tomato sauce on top of the chicken and spread evenly.

11. Place the dish in 450-degree F oven and bake for 5 minutes. Sprinkle cheese over the top and cook for another 5 minutes.

For Rotini:

12. In a pot of boiling water, add salt and cook rotini according to package directions.


13. On a platter, spoon finished casserole into the center with the cooked rotini around the edge.


14. Garnish with fresh basil and serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 417Calories from Fat 148

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 579 mg24.13%

Total Carbohydrates 34 g11.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet