Easy Chicken & Mushroom Casserole
A creamy chicken casserole with fresh mushrooms!
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Ingredients
  1. 8 OZ ZITI, MOSTACCIOLI OR OTHER MEDIUM PASTA SHAPE UNCOOKED
  2. 2 TBSP MARGARINE DIVIDED
  3. 8 OZ MUSHROOMS SLICED
  4. 3 TBSP FLOUR
  5. 1 TBSP DIJON MUSTARD
  6. 1 3/4 CUPS SKIM MILK
  7. 1/4 TSP SALT
  8. 3 5 - 6 OZ CHICKEN BREASTS CUBED INTO 1 INCH PIECES
  9. 1/4 TSP SALT (FOR CHICKEN)
  10. 1/4 TSP PEPPER (FOR CHICKEN)
  11. 1/4 TSP GARLIC GRANULATED
  12. 2 TBSP OLIVE OIL
  13. 1 2 OZ JAR PIMENTOS DRAINED AND SLICED
  14. 1/3 CUP PARMESAN CHEESE GRATED
  15. AS NEEDED SALT
  16. AS NEEDED PEPPER
Instructions
  1. PREHEAT OVEN TO 350ºF.
  2. PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS.
  3. WHILE PASTA IS COOKING, HEAT SKILLET TO MEDIUM HIGH HEAT, ADD OLIVE OIL ,ADD CHICKEN TO SKILLET AND ADD THE SALT, PEPPER AND GARLIC. COOK 3-4 MINUTES OR UNTIL THE CHICKEN IS BROWNED. REMOVE FROM PAN.
  4. MELT 1 TBSP. MARGARINE IN SKILLET. ADD MUSHROOMS AND SAUTÉ 2 TO 3 MINUTES. DRAIN OFF ANY LIQUID AND SET MUSHROOMS ASIDE.
  5. PLACE THE REMAINING MARGARINE IN THE SKILLET AND MELT OVER MEDIUM-LOW HEAT. WITH A WIRE WHISK, STIR IN FLOUR. GRADUALLY ADD THE DIJON MUSTARD, MILK AND SALT, STIRRING CONSTANTLY UNTIL MIXTURE BOILS AND THICKENS. ONCE THICKENED, STIR IN MUSHROOMS AND REMOVE FROM HEAT.
  6. WHEN PASTA IS DONE, DRAIN WELL. RETURN PASTA TO THE POT AND ADD CHICKEN, MUSHROOM MIXTURE, PIMENTOS, CHEESE AND PEPPER. COMBINE ALL INGREDIENTS TOGETHER AND TRANSFER TO A 2-QUART CASSEROLE DISH. BAKE FOR 15 MINUTES OR UNTIL HEATED THROUGH. SERVE IMMEDIATELY.
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