Chicken Pasta Casserole

Chicken Pasta Casserole – I had no idea what to make for dinner on Friday night. I was tired, as usual, and had no motivation. I had a chicken breast that needed to be cooked. It was freezing cold here so I wanted something comforting and easy. I finally found this recipe after much searching, made some adaptions and ended up with a REALLY good dinner.

Chicken Pasta Casserole

Chicken pasta casserole

Ingredients

  • 8 ounces medium noodles
  • 4 tablespoons butter
  • 6 to 8 ounces sliced mushrooms (Omitted.)
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 1 small carrot, grated
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon herb seasoning mixture or dried leaf thyme
  • 1 1/2 cups milk (I used 1 cup half and half, 1/2 cup fat free milk.)
  • 1/2 shredded white cheddar – at least
  • 1/2 cup chicken broth
  • 2 cups cooked diced chicken
  • 1/2 cup frozen peas
  • 1 tbsp. pimento
  • 1/4 cup dry white wine – or substitute more chicken broth
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon melted butter
  • 2 tablespoons green onions or freshly chopped parsley, optional
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Directions

1. Cook noodles in boiling salted water just until tender. Drain and set aside. Preheat oven to 400°.

2. Heat butter in a large saucepan over medium-low heat; add mushrooms, onion, celery, and grated carrot. Cook until tender, about 5 to 8 minutes.

3. Stir flour into the pan juices until smooth; add salt, pepper, and thyme. Gradually add milk and chicken broth.

4. Cook, stirring constantly, until bubbly. Add chicken, noodles, peas, pimentos and wine; simmer for 1 minute.

5. Spoon into a 2-quart baking dish.

6. Combine the fine bread crumbs with butter then toss with green onions or parsley if desired.

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7. Sprinkle buttered bread crumb mixture over the chicken noodle casserole.

8. Bake at 400° for 20 to 25 minutes, until hot and bubbly.

Chicken pasta casserole (2)

Chicken Pasta Casserole

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