Grilled Chicken Cheddar Casserole With Mushrooms
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.
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INGREDIENTS
Nutrition- nonstick cooking spray
- 1lb penne pasta
- 1 1⁄2tablespoons flour
- 2 1⁄2cups nonfat milk
- 1tablespoon Dijon mustard
- 1⁄2teaspoon hot sauce (optional)
- 1teaspoon Worcestershire sauce
- 1⁄2teaspoon salt
- 1⁄8teaspoon white pepper
- 3tablespoons sliced green onions
- 1⁄2cup thinly sliced carrot
- 1⁄4lb sliced mushrooms
- 1cup shredded cheddar cheese
- 4
- 2tablespoons breadcrumbs
- 1tablespoon chopped parsley
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DIRECTIONS
- Preheat oven to 350°F.
- Spray a 13"x9" baking dish with non-stick cooking spray; set aside.
- Cook and drain pasta according to package directions; keep hot.
- Melt butter in a large saucepan over medium heat.
- Stir in flour and cook 2 minutes, stirring frquently, to get rid of lumps and flour taste.
- Whisk in milk, mustard, hot sauce (if using), Worcestershire sauce, salt and pepper.
- Cook, stirring constantly, about 10 minutes or until sauce thickens.
- Stir in onion, carrot, mushrooms and Cheddar until cheese is melted.
- Remove sauce from heat.
- Mix pasta into sauce and pour into prepared pan.
- Arrange sliced grilled chicken over pasta.
- Mix breadcrumbs and parsley together and sprinkle over pasta.
- Bake about 25 minutes or until pasta is heated through and edges are bubbling.
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