Prep 30 mins
Cook 30 mins
This is a creamy, warm, comforting pasta casserole. Adapted from an old issue of Woman's Day magazine. Note: If you are using homemade stock or the reduced sodium canned broth, remember to adjust the salt accordingly.
- 8 ounces medium sized shaped pasta, cooked & drained well, cooled (such as seashells, elbow macaroni, ziti)
- 1 tablespoon cornstarch
- 1 1⁄2 cups whole milk, divided
- 1⁄2 cup chicken broth
- 2 tablespoons dry sherry (NOT cooking sherry)
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper, to taste
- 2 cups cooked chicken, diced
- 1 cup frozen green pea, thawed
- 4 ounces canned sliced mushrooms, drained
- 1⁄4 cup pimiento, drained (optional)
- 3⁄4 cup parmesan cheese, grated, divided
- 1⁄4 cup plain breadcrumbs
- Preheat oven to 350 degrees F.
- Whisk together 2 Tbsp of the milk with all of the cornstarch until dissolved.
- In a small saucepan over medium heat, combine remaining milk, chicken broth, and sherry; bring to just a light boil.
- Working quickly so as not to burn the milk, stir in cornstarch mixture and cook 1-2 minutes, or until sauce is simmering and thickened, stirring constantly.
- Add salt and pepper to taste; simmer on low 3 minutes longer, stirring.
- Pour sauce into a large bowl and add pasta, chicken, peas, mushrooms, and pimentos.
- Stir in 1/4 cup of the Parmesan cheese and stir to combine until all pasta is coated.
- Pour into a greased shallow baking dish.
- In a small bowl, combine remaining cheese and bread crumbs, sprinkle over the pasta to coat.
- Bake 30 minutes, uncovered, until bubbly and golden brown.
- Serve hot, with additional Parmesan on the side if desired.
- Note: Do not use the product labeled as"cooking sherry" as it has added salt and will not taste the same; If you don't have any real sherry, you may substitute white wine or vermouth.
This was delicious! Only thing was you did not state where to include the chicken broth, I added it with the milk and cornstarch. I will be making this again and again! Very easy to make ; ) Thank you HeatherFeather
THIS WAS GREAT!! It kind of reminds me of Chicken A la King, but made even better with the addition of the breadcrumbs and Parmesan. I didn't have any pimiento, so I left it out. I did add some diced onion and a sprinkling of garlic powder. I used penne pasta, served with a green salad and garlic bread. YUMMY! Thank you, HeatherFeather:) ~Manda
Filling, but rather more bland than I like! And I used fresh mushroooms, and added 2 cloves of crushed garlic, and some thyme, rosemary, and basil to the sauce. I think next time rather than using cornstarch to thicken the sauce, I'll stir in 1/4 cup of shredded mozza or italian blend cheese to give it some body.