Casserole of pasta with chicken

Chicken Pasta Casserole: Tradition and Variations in Latin America

Chicken pasta casserole is a dish that combines the richness of pasta with the tenderness of chicken in a stew that has become popular in various regions of Latin America. Its origin dates back to home cooking traditions where accessible ingredients were used to create comforting and nutritious meals. In countries like Mexico, this recipe is often simply called "pasta casserole," while in other nations it may be found under similar names such as "baked pasta with chicken" or "pasta and chicken stew."

The versatility of the dish allows it to be adapted to different tastes and culinary customs, incorporating local ingredients and techniques specific to each region. The use of Velveeta cheese in this recipe is a North American influence that has been widely adopted due to its ease of melting and the creaminess it adds to the stew.

In countries like Argentina, similar preparations are known as "chicken au gratin pasta," while in Central America, the term "casserole" is used to refer to stews that combine various foods in a single pot or baking dish, which reflects the practical and family-oriented essence of this preparation.

How to Make Chicken Pasta Casserole

Measure the reserved broth and add enough water to equal 6 cups.

Add the concentrated broth and the onions.

Bring to a boil and add the spaghetti.

Cook until tender.

Add the cheese.

Stir until melted over medium heat.

Add the garlic and both jars of tomatoes.

Stir well and add the chicken meat.

Place in a very large, well-greased baking dish.

Place in an oven at 325 degrees for 60 minutes.

The edges will be golden and crispy.

Serve with French bread.

Ingredients: Chicken, Spaghetti, Chicken Broth, Velveeta Cheese, Dehydrated Onion, Garlic Powder, Stewed Tomatoes, Ro-tel Tomatoes.

Casserole of pasta with chicken