Baked Cheesy Chicken Penne2013-02-06
- Yield : 2 casseroles
- Servings : 10
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
- 6 Tbsp butter
- salt and pepper
- 1 lb penne pasta
- 1 tsp olive oil
- 2 boneless chicken breast halves, cut in half horizontally
- 1/2 cup plus 2 Tbsp flour
- 6 cloves of garlic grated
- 6 cups of whole milk
- 10 oz sliced white mushrooms
- 1 cup of oil packed sun-dried tomatoes, drained and sliced
- 1 1/2 cups of shredded provolone
- 1 1/2 cups of freshly grated Parmesan
Preheat the oven to 400 degrees if cooking immediately or skip this step if freezing both casseroles.
Butter two 2-quart baking dishes. And in a large pot of boiling water cook the pasta until it is slightly underdone. It will finish cooking in the oven. Drain the pasta and set it aside.
Heat oil in a skillet over medium-high heat. Season chicken on both sides with salt and pepper and cook in oil until browned on both sides.
Melt butter in a heavy pot over medium heat. Add the flour and garlic and cook while constantly whisking for one minute. While whisking gradually and the milk into the pot and bring to a simmer. Cook for about one minute, while whisking so the sauce will thicken. Add the mushrooms and tomatoes and cook until heated. Remove the pan from the heat and stir in provolone cheese and 1/2 cup of parmesan cheese. Stir the chicken and pasta into the pot and season with salt and pepper.
Divide the pasta into baking dishes. If cooking immediately top with parmesan cheese and bake for 25 minutes until bubbly. If freezing allow the mixture to cool and place the cheese in a sandwich bag. Wrap the dishes and freeze for up to three months.
To bake frozen casserole. Preheat oven to 400. Cover the pan with foil and bake for 1 1/2 hours. Remove foil and stir pasta then top with cheese. Bake uncovered for about 15 minutes longer, until heated through.
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