Enjoy my Chicken and Mushroom Pasta Bake in your house tonight and just watch the smiles.
Creating deliciousness in your kitchen is easier than you think and it doesn’t mean you have to spend hours slaving over a hot stove.
If you think outside of the box a little, you can create your own masterpieces by adding a few ingredients into the mix like I did coming up with an OMG delicious dish.
There really aren’t a lot of ingredients in my pasta bake, and I had thought of using frozen vegetables instead of cutting fresh. That would save some time and you could add variety with the different vegetable blends that most supermarkets carry.
Adding your own flair to a pasta dish turns a quick and easy weeknight meal into a feast.
Feel free to use your favorite pasta shape and your favorite cheese with this dish. I used a swiss style cheddar that was a perfect compliment to the Swiss in the chicken breast.
I promise this dish will bring smiles to your table!
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Chicken and Mushroom Pasta Bake
Ingredients
- ½ pound chicken tenders
- ½ cup flour seasoned with sea salt and black pepper
- 2 cup sliced mushrooms
- ½ cup diced celery
- ½ cup diced onion
- ½ cup diced carrots
- 2 tbsp butter
- 1 tbsp flour
- 1 ½ cups chicken stock
- ¼ teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup milk
- ½ pound Cavatappi pasta – cooked (or your choice of pasta)
- 1 cup extra sharp cheddar white cheddar – shredded
- 1 teaspoon chopped parsley for garnish
Instructions
- Dredge the chicken tenders in the seasoned flour.
- in a large skillet over medium-high heat, add 2 tablespoons of olive oil. Place the chicken tenders into the pan and cook on one side for 2-3 minutes.
- Turn the chicken tenders over to cook the other side for an additional 2-3 minutes. Remove the chicken from the pan and allow it to cool.
- When the chicken has cooled, cut it up into bite size pieces. Set aside until needed.
- In the same skillet add the butter and allow to melt over medium high heat
- Add the carrots, celery and onions and allow to cook for 3-4 minutes, then add in mushrooms. Continue to cook until mushrooms look cooked (2-3 additional minutes)
- Add flour and mix into the vegetables thoroughly. Allow to cook for one minute, then add in one cup chicken stock, Reduce heat as it thickens and add in the milk and the seasonings.*Add more stock if the mixture appears too thick.
- When the mixture is thickened, add the chicken back into the pan along with the cooked pasta. Transfer mixture to a casserole dish.*You don't want the mixture too gummy, add more stock or milk if needed to keep the sauce creamy.
- Top with shredded cheddar and parsley. Place into a 350 degree preheated oven and bake for 10 minutes or until the cheese has fully melted.
- Serve with a side salad and enjoy!
HELEN KRISTIAN
Love your recipes but when you use American precooked ingredients such as Barberfoods stuffed chicken then it creates a problem to those of us who do not live in America. Wish you would use metric measurements like the rest of the world as the rest of us have to convert everything.
Chef Dennis Littley
Helen, I rarely use premade items in my recipes. This was a post I was hired to make by Barber Foods. As for converting measurements directly under the ingredients in the recipe card is a toggle to convert to metric, and I wish our country did use metric, but it doesn’t and most of my traffic comes from the US.
Alisa
This is the perfect blog for today, I need to make it ready for a family gets together. Thank you for making my day so easy
Chef Dennis Littley
It was OMG delicious Alisa, I hope you enjoy it as much as we did!
Elizabeth
Excellent love your site chef
Chef Dennis Littley
Thank you Elizabeth!