Chicken, mushrooms and pasta, all baked in a creamy sauce and topped with Parmesan cheese and Italian breadcrumbs. What’s not to love?
Photo by Gwénaël Le Vot
SERVES 6–8
Chicken
2 tablespoons olive oil
1 pound baby bella mushrooms, sliced
1 teaspoon minced garlic
12-ounce box fettucine or linguine pasta, cooked
1 pound chicken, cooked and shredded (or store-bought rotisserie chicken)
¼ cup sun-dried tomatoes, sliced or chopped
Sauce
6 tablespoons unsalted butter, divided
4 tablespoons all-purpose flour
2 cups chicken stock
1½ cups heavy cream
1 teaspoon freshly squeezed lemon juice
Kosher salt
White pepper
1 cup shredded mozzarella cheese, or white cheddar
Topping
¼ cup Parmesan cheese, freshly grated
½ cup Italian breadcrumbs
Parsley, chopped, for garnish
Preheat oven to 350 F. Spray a 9-by-13-inch casserole dish with cooking spray. In a large saute pan, over medium heat, heat olive oil and saute the mushrooms 6–8 minutes. Add garlic and cook an additional minute. Using a slotted spoon, remove to a bowl.
In another clean, large saute pan, over medium heat, melt 4 tablespoons butter. Add flour and whisk constantly until mixture takes on the consistency of wet sand. Gradually pour in the stock while continuing to whisk; then gradually whisk in the cream and lemon juice. Lower heat slightly and continue whisking until sauce is thickened, about 3–4 minutes. (If sauce is too thick, add additional stock.) Remove pan from heat and stir in salt and pepper to taste. Add cheese and stir until it is melted. Fold in the pasta, chicken, mushrooms and tomatoes and thoroughly combine. Pour into prepared casserole dish.
Melt the remaining 2 tablespoons butter and combine with Parmesan and breadcrumbs. Sprinkle evenly over casserole. Bake in preheated oven for 30–35 minutes or until sauce is bubbly and breadcrumbs are brown. Let cool slightly before serving. Garnish with chopped parsley.
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