Creamy Cheesy Chicken Pasta Casserole
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 113.39 g can sliced mushrooms
- 6 green onions with tops
- 59.14 ml green bell pepper, finely diced
- 1 garlic clove, minced
- 59.16 ml butter, divided
- 4.92 ml fresh rosemary needles, finely chopped (about a 4-inch fresh sprig leaves removed)
- 2 fresh sage leaves, finely minced
- 1.23 ml turmeric
- 1.23 ml white pepper
- 113.39 g desired pasta (I used mini bow ties)
- 354.36 g can chicken
- 283.49 g can cream of mushroom soup
- 226.79 g heavy whipping cream
- 113.39 g gruyere cheese, grated
- 29.58 ml chopped pimiento, drained
- 1.23 ml celery salt
- 9.85 ml dried celery leaves (very flavorful) (optional)
- 85.04 g parmesan cheese, grated
- 78.78 ml breadcrumbs
directions
- Cook the pasta according to package directions.
- Preheat oven to 350.
- In a large saucepan, melt 2 TBS butter and saute the green pepper, mushrooms, green onions and garlic until translucent, stirring often, taking care not to let them brown. Season with salt and pepper to taste.
- Remove from heat. Stir in the cream of chicken soup, the can of chicken, cream, guyere cheese, 2 oz. parmesan cheese, pimiento, turmeric, white pepper, celery salt and celery leaves, if using.
- Gently fold in the pasta until well mixed. Spoon the mixture into a 2 quart casserole.
- Melt the remaining 2 TBS of butter, add the bread crumbs, mix well. Sprinkle evenly over the top of the casserole Sprinkle the remaining grated parmesan cheese over the top as well.
- Bake uncovered in a 350 oven for 45 minutes.
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RECIPE SUBMITTED BY
Sherri Dodsworth
Cape San Blas, Florida
Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors.
Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.