Last night, I made this recipe, another one found on Pinterest, and it was a hit! We loved it! It made enough for two meals, so I popped one in the freezer to enjoy later. I highly recommend this recipe!
Cheesy Chicken Casserole
- 6 tbsp. butter
- salt and black pepper
- 1 box penne rigate
- 1 teaspoon olive oil
- 1 lb. thinly sliced boneless, skinless chicken breast
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces mushrooms, trimmed and thinly sliced
- 1 cup sliced sun-dried tomatoes
- 2 cups shredded provolone Italian blend cheese (mozzarella and provolone)
- 1 1/2 cups freshly grated Parmesan
Preheat oven to 400. Grease two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 4 to 6 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
While chicken pan is still hot, toss the mushrooms in and saute until golden brown. Use a little extra olive oil if needed.
In a separate pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk and bring to a simmer. Keep whisking frequently as sauce thickens. Add mushrooms and tomatoes; cook 1 additional minute. Take the pan off the heat and and gradually stir in Italian blend cheeses and 1/2 cup Parmesan cheese.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. Sprinkle remaining Parmesan cheese on top. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Enjoy!