Easy Chicken & Mushroom Casserole
2014-07-28 13:56:04
A creamy chicken casserole with fresh mushrooms!
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Ingredients
- 8 OZ ZITI, MOSTACCIOLI OR OTHER MEDIUM PASTA SHAPE UNCOOKED
- 2 TBSP MARGARINE DIVIDED
- 8 OZ MUSHROOMS SLICED
- 3 TBSP FLOUR
- 1 TBSP DIJON MUSTARD
- 1 3/4 CUPS SKIM MILK
- 1/4 TSP SALT
- 3 5 - 6 OZ CHICKEN BREASTS CUBED INTO 1 INCH PIECES
- 1/4 TSP SALT (FOR CHICKEN)
- 1/4 TSP PEPPER (FOR CHICKEN)
- 1/4 TSP GARLIC GRANULATED
- 2 TBSP OLIVE OIL
- 1 2 OZ JAR PIMENTOS DRAINED AND SLICED
- 1/3 CUP PARMESAN CHEESE GRATED
- AS NEEDED SALT
- AS NEEDED PEPPER
Instructions
- PREHEAT OVEN TO 350ºF.
- PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS.
- 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.
- MELT 1 TBSP. MARGARINE IN SKILLET. ADD MUSHROOMS AND SAUTÉ 2 TO 3 MINUTES. DRAIN OFF ANY LIQUID AND SET MUSHROOMS ASIDE.
- 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.
- 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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