Grilled Chicken Cheddar Casserole With Mushrooms

Total Time
45mins
Prep 15 mins
Cook 30 mins

Wonderful for last minute company and easy to make, as well! Can be made in less than an hour. You can use store bought rotisserie or baked chicken, I used chicken breasts but you can use other parts, then put together and voila! Recipe created by Chef John Caputo, Bin 36, Chicago, on behalf of 3-A-Day of Dairy.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray a 13"x9" baking dish with non-stick cooking spray; set aside.
  3. Cook and drain pasta according to package directions; keep hot.
  4. Melt butter in a large saucepan over medium heat.
  5. Stir in flour and cook 2 minutes, stirring frquently, to get rid of lumps and flour taste.
  6. Whisk in milk, mustard, hot sauce (if using), Worcestershire sauce, salt and pepper.
  7. Cook, stirring constantly, about 10 minutes or until sauce thickens.
  8. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted.
  9. Remove sauce from heat.
  10. Mix pasta into sauce and pour into prepared pan.
  11. Arrange sliced grilled chicken over pasta.
  12. Mix breadcrumbs and parsley together and sprinkle over pasta.
  13. Bake about 25 minutes or until pasta is heated through and edges are bubbling.
Most Helpful

Prett easy to make. Not super delicious but I'd make it again if I had the ingredients.

lizblondy January 11, 2009

I was going to take a picture, but couldn't, as it was gone so fast! I used leftover chicken and veggies (portabella, button mushrooms, broccoli). Instead of making my own sauce, I used cream of corn soup, as I had it on hand. I did add the suggested seasonings, and some garlic/onion powder. Also used panko bread crumbs. This is going in my family cookbook, renamed to 'kitchen sink casserole'!

anti_pop June 24, 2006