Description
This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup–but a lot more, less fatty, ingredients.
Ingredients
- 1 (13.25 ounce) package whole grain rotini pasta
- 2 tablespoons olive oil
- 2 ribs celery, diced
- 1 small onion, diced
- ½ red bell pepper, diced
- 1 (10 ounce) package sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 cups cubed, cooked chicken
- 1 cup frozen peas
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite
- about 8 minutes. Drain
- reserving 1/2 cup cooking liquid for the sauce.
- Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery
- onion
- and bell pepper until onion is translucent
- 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low
- cover
- and cook for 10 minutes. Stir in mushroom soup
- reserved pasta cooking liquid
- chicken
- and peas until blended.
- Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 8