Baked Pasta With Mushroom Chicken Cream Sauce
MAKE IT SHINE! ADD YOUR PHOTO
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.
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
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.Reply
I'm not sure if it was maybe because I used skim milk, but this was a little bland for our tastes. I added a sprinkling of garlic powder to the sauce, but it didn't seem to come through. I even used the optional pimentos...it was okay, but just seemed to be missing something. (Maybe we've been eating too many spicy foods lately??) The instructions were easy to follow, however, and it certainly filled us up and helped to use up some leftover chicken! I am going to give this a try some other time maybe with 2% milk and some additional spices. Thanks HeatherFeather.Reply
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:) ~Manda2Reply