Baked Pasta With Mushroom Chicken Cream Sauce

Recipe by HeatherFeather
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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces medium sized shaped pasta, cooked & drained well, cooled (such as seashells, elbow macaroni, ziti)
  • 1
    tablespoon cornstarch
  • 1 12
    cups whole milk, divided
  • 12
  • 2
    tablespoons dry sherry (NOT cooking sherry)
  • 12
    teaspoon salt, to taste
  • 14
    teaspoon black pepper, to taste
  • 2
    cups cooked chicken, diced
  • 1
    cup frozen green pea, thawed
  • 4
    ounces canned sliced mushrooms, drained
  • 14
    cup pimiento, drained (optional)
  • 34
    cup parmesan cheese, grated, divided
  • 14
    cup plain breadcrumbs
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DIRECTIONS

  • 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.
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