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    You are in: Home / Recipes / Creamy Baked Penne and Chicken With Mushrooms (Oamc) Recipe
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    Creamy Baked Penne and Chicken With Mushrooms (Oamc)

    Average Rating:

    3 Total Reviews

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    • on October 18, 2012

      Great casserole. Made this for dinner tonight and I prepared the sauce earlier in the day and refrigerated it until time to boil the pasta and bake it off. Next time I will add both mushrooms and artichoke hearts as we love them and they pair well together. All you need to serve with this casserole is a nice crisp salad. Made for Fall PAC, 2012.

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    • on March 27, 2012

      Wonderful recipe. It takes a bit of time but it's worth it. Great flavors. I made half the recipe and used a 8x8 dish. It was full. I didn't add the oil in the pasta. I used only white mushrooms, no dried porcini. I used bay leaf, it gave a great taste. I only had cheddar cheese so I used that. Thanks muncheechee :) Made for PAC Spring 2012

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    • on March 11, 2011

      Excellent! I made the variation with the artichokes and loved it. This completely filled a 9x13 to the brim. The only problem I had was I couldn't find frozen artichokes, so I used canned, which I rinsed and patted dry, then chopped. Next time, I will split it between two 8x8 pans. I will definitely make this again.

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    Nutritional Facts for Creamy Baked Penne and Chicken With Mushrooms (Oamc)

    Serving Size: 1 (440 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 669.0
     
    Calories from Fat 270
    40%
    Total Fat 30.0 g
    46%
    Saturated Fat 11.1 g
    55%
    Cholesterol 113.4 mg
    37%
    Sodium 112.1 mg
    4%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 9.0 g
    36%
    Sugars 4.4 g
    17%
    Protein 34.4 g
    68%

    The following items or measurements are not included:

    Italian cheese blend

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