Smoked Chicken and Pasta Casserole


Fresh vegetables and herbs add summery flavor to this creamy and comforting casserole.

Smoked Chicken and Pasta Casserole
Yield: approximately 8 servings
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  1. 4 tablespoons unsalted butter
  2. 3 cups quartered white mushrooms
  3. 2 cups chopped fresh green beans
  4. 1 cup chopped onion
  5. 1 cup chopped carrot
  6. 5 cups chicken broth, divided
  7. 2⁄3 cup all-purpose flour
  8. 8 ounces penne pasta, cooked
  9. 4 cups chopped smoked chicken
  10. 1⁄4 cup heavy whipping cream
  11. 2 tablespoons chopped fresh thyme
  12. 2 tablespoons chopped fresh parsley
  13. 1 1⁄2 teaspoons salt
  14. 1⁄2 teaspoon ground black pepper
  15. 1⁄4 teaspoon garlic powder
  1. 1⁄2 cup Japanese bread crumbs (panko)
  2. 1⁄4 teaspoon salt
  3. 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°. Spray a shallow 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. For filling: In a Dutch oven, melt butter over medium-high heat. Add mushrooms, green beans, onion, and carrot. Cook, stirring occasionally, until softened, approximately 5 minutes. Add 4 cups broth. Reduce heat to medium-low; cover, and simmer until tender, approximately 6 minutes.
  3. In a small bowl, place flour; whisk in remaining 1 cup broth. Stir flour mixture into carrot mixture. Bring to boil over medium-high heat, stirring occasionally. Remove from heat. Stir in pasta, chicken, cream, thyme, parsley, salt, pepper, and garlic powder. Pour into prepared dish.
  4. For topping: In a small bowl, toss together bread crumbs, salt, and butter. Sprinkle over pasta mixture.
  5. Bake until bubbly and bread crumbs are lightly browned, approximately 18 minutes.
Taste of the South



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