Chicken-pasta casserole with courgette, carrots, bacon and a creamy tomato sauce



Today’s recipe is actually kind of special for me since it was the very first recipe I ever tried out for my family and I’ve been making it at least once a month ever since! I found it in a Dutch cookbook called ‘The Complete Pasta Kitchen’ many years ago but I’ve made my own version of since. I’ve made it for myself, for friends, for my mom/dad/brother/sister and even for my dad’s entire family and it’s always been a big success. It doesn’t happen that often anymore now that I follow a recipe word for word or even make the same recipe from a cook book as much as I do this one, it has to be my favourite casserole of all and I swear it beats mac & cheese on every single level.

Now granted, when I first read it, there was one ingredient that seemed a bit odd, even for an completely unexperienced cook: tomato soup. I wasn’t too sure what to expect of it at first but whoever came up with that idea should get a medal for it! The flavour you get from the soup is just so special and there’s just no way this recipe would’ve been as good if it had been tomato sauce instead of soup. So please just give this odd ingredient a chance and whatever you do: don’t replace it with tomato sauce!

Avoid too many pots/pans

I somehow also always end up with an insane amount of leftovers, which is obviously something most of my friends or colleagues love about this recipe. Now it does require quite a lot of preparation and cooking, but with some of my tips below you should be able to minimise the amount of cleaning up you’ll have to do afterwards.

When I first made this recipe I ended up with a massive pile of dishes to clean up but over the years I’ve managed to come up with the perfect way to make this recipe only using 1 pot, 1 pan and 1 casserole. The trick is to boil/cook your pasta while you’re chopping up all the vegetables and meat. That way the pasta will be done once everything else is ready to go and you can use that pot to cook everything else. So once the pasta is done, put it in the casserole already and simply put it to the side, it might cool down a bit but that’s no problem at all since we’ll be putting it all in the oven at the end.

If you have any leftovers for the next day, put it in the microwave in a microwave-proof dish with a little bit of water in a small glass or jar next to it, this will keep the pasta & the sauce nice and creamy. If you put it back in the oven or don’t put some water in the microwave as well, you’ll risk ending up with dried out pasta, which wouldn’t taste as good
Chicken-macaroni casserole
Chicken-macaroni casserole



Adjust Servings
500g pasta shells or macaroni
1 courgette
4 carrots
200g smoked streaky bacon
1 large onion
20cl sour cream
460ml cream of tomato soup try to find a soup with at least 85% tomatoes in it
275g Emmental cheese (grated)
400g chicken breast


Cook pasta according to instructions
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Preheat your oven to 190°C Fan
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Cut the veggies
Cut the carrots in discs (not too chunky or too thin). Cut the courgette up in discs and quarter each disc. Chop up the onion finely.
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Slice your chicken in small bite size cubes
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Drain the pasta and leave it to the side
Clean the pot if necessary and put it back on the heat. Drizzle some olive oil and add half the onion. Cook until translucent then add the carrot and zucchini and cook until both are soft, which should be no longer than 7 minutes.
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In a separate pan, heat up a tiny bit of olive oil fry those bacon strips.
Set aside and cut them in 3-4 pieces once they are cooled down a bit.
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Once the bacon is all cooked, use the same pan (no cleaning needed) and add the remaining onion
Add the chicken after a minute or two. Continue to cook the chicken until no longer pink inside. There is no need to brown the chicken, it will continue to cook in the oven anyway.
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Add the chicken and bacon to the pot with veggies
Add tomato soup and sour cream and give it all a good stir.
Let this simmer at medium heat for a couple more minutes until the sauce is bubbling.
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Put the pasta in a casserole
Spread the sauce on top and mix everything well so the pasta is coated in that lovely sauce
Once that's done add a layer of grated cheese on top and pop it into the oven for at least 15-20 minutes, until the cheese has melted or crispy - whichever you prefer!
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  • Jasper

    Everytime I make this, it is delicious!
    Thanks Tine! 😉

  • Claudia

    Dit recept ga ik ook eens proberen! Benieuwd naar die combinatie met tomatensoep en zure room, bedankt om te delen!

  • Bree

    This looks so delicious. Pasta is the only dish i can get my kids to eat at the moment so i will definitely give it a try.

  • Candy Kage

    Love creamy tomato based sauce and baking pasta dishes always is win in my books.

  • JamieSplendry

    This looks delicious! It’s hard to go wrong with pasta AND bacon! I’m pinning this to try later!

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