Smoked Chicken and Pasta Casserole

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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Filling
  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
Topping
  1. 1⁄2 cup Japanese bread crumbs (panko)
  2. 1⁄4 teaspoon salt
  3. 2 tablespoons unsalted butter, melted
Instructions
  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 https://www.tasteofthesouthmagazine.com/

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