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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
6 ounces dried gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups)
2 tablespoons butter or margarine
1 1/2 cups sliced cremini mushrooms or sliced button mushrooms
1 cup chopped onion
3 cups chopped cooked chicken*
1 15 ounce bottle mushroom alfredo pasta sauce
1 1/2 cups shredded Italian-blend cheeses (6 ounces)
1 9 - 10 ounce package frozen cut asparagus or frozen peas, thawed
1/2 cup dairy sour cream
1/2 cup finely chopped bottled roasted red sweet peppers
1 teaspoon dried fines herbes or Italian seasoning, crushed
1/2 cup panko (Japanese bread crumbs) or fine dry bread crumbs
1/4 cup sliced almonds or chopped pecans, toasted
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
Cook pasta according to package directions; drain. Return to pan.
Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).
In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.
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ULTIMATE CHICKEN AND NOODLE CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
6 ounces dried gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups)
2 tablespoons butter or margarine
1 1/2 cups sliced cremini mushrooms or sliced button mushrooms
1 cup chopped onion
3 cups chopped cooked chicken*
1 15 ounce bottle mushroom alfredo pasta sauce
1 1/2 cups shredded Italian-blend cheeses (6 ounces)
1 9 - 10 ounce package frozen cut asparagus or frozen peas, thawed
1/2 cup dairy sour cream
1/2 cup finely chopped bottled roasted red sweet peppers
1 teaspoon dried fines herbes or Italian seasoning, crushed
1/2 cup panko (Japanese bread crumbs) or fine dry bread crumbs
1/4 cup sliced almonds or chopped pecans, toasted
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
Cook pasta according to package directions; drain. Return to pan.
Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).
In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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