Chunks of meaty portobella mushrooms lend a robust, earthy taste to this creamy chicken and pasta casserole recipe.

Source: Family Circle

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Recipe Summary

prep:
15 mins
bake:
12 mins at 350°
cook:
8 mins
Servings:
4
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Coat a 1-1-/2-quart baking dish with nonstick cooking spray.

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  • Cook pasta following package directions. Drain.

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  • Cut sliced mushrooms into 1/2-inch pieces. In a medium-size saucepan, heat oil and butter over medium heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until mushrooms are softened. Sprinkle flour over mushrooms and cook for 1 minute.

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  • Gradually stir in milk and cream. Bring to a boil, then reduce heat and simmer for 2 minutes or until thickened. Stir in salt, pepper and turkey.

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  • Mix pasta, mushroom and turkey mixture and 1/2 cup of the cheese blend in the prepared baking dish. Sprinkle remaining 1/4 cup of cheese over top.

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  • Bake at 350 degrees F for about 12 minutes or until lightly browned. Serve warm.

Nutrition Facts

444 calories; total fat 22g; saturated fat 10g; cholesterol 91mg; sodium 428mg; carbohydrates 33g; fiber 2g; protein 27g.

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