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    You are in: Home / Recipes / Baked Pasta With Mushroom Chicken Cream Sauce Recipe
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    Baked Pasta With Mushroom Chicken Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    HeatherFeather's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Whisk together 2 Tbsp of the milk with all of the cornstarch until dissolved.
    3. 3
      In a small saucepan over medium heat, combine remaining milk, chicken broth, and sherry; bring to just a light boil.
    4. 4
      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.
    5. 5
      Add salt and pepper to taste; simmer on low 3 minutes longer, stirring.
    6. 6
      Pour sauce into a large bowl and add pasta, chicken, peas, mushrooms, and pimentos.
    7. 7
      Stir in 1/4 cup of the Parmesan cheese and stir to combine until all pasta is coated.
    8. 8
      Pour into a greased shallow baking dish.
    9. 9
      In a small bowl, combine remaining cheese and bread crumbs, sprinkle over the pasta to coat.
    10. 10
      Bake 30 minutes, uncovered, until bubbly and golden brown.
    11. 11
      Serve hot, with additional Parmesan on the side if desired.
    12. 12
      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.

    Ratings & Reviews:

    • on October 11, 2002


      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

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    • on July 28, 2003


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2005


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Baked Pasta With Mushroom Chicken Cream Sauce

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 379.0
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 4.3 g
    Cholesterol 52.1 mg
    Sodium 571.9 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 2.6 g
    Sugars 6.1 g
    Protein 26.2 g

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