Leftover tasted even more delicious…

If you are looking for a dish that’s easy to whip up and can be saved for the next day without compromising on taste and flavor, then here is it. Go ahead and make a huge batch of this baked pasta with chicken and mushrooms, refrigerate the leftovers and it will taste mighty delicious the next day. I adore the combination of pasta and mushrooms, if it has chicken and if it’s baked and is made in a creamy white sauce, then don’t ask me how much I love this. I lack words to express it, I can definitely show you by finishing up the whole platter.

Baked Pasta with Chicken and mushrooms:

Ingredients:

  • Pasta, fusilli or penne- 1/2 lb or 1/2 packet
  • Chicken breasts, boneless- 3 breasts
  • All purpose flour or gluten free flour- 1/2 cup
  • Garlic, minced- 3 cloves
  • Milk, skim or whole- 4 cups
  • White Mushrooms, sliced- 1 packet
  • Parmesan cheese- 1 1/2 cups + 1/2 cup for topping
  • Ground pepper- 1/4 tsp/chicken breast and more to add to the mixture
  • Dried Oregano(optional)- 1 tsp
  • Salt- to taste
  • Butter- 2 tbsp
  • Olive oil- 3 tbsp to cook chicken

Preparation:

  • Cook pasta in boiling water along with little salt till it turns tender.
  • Drain the water and keep aside.
  • Heat a non-stick cooking pan over low medium flame, add olive oil.
  • Place chicken breasts on the oil, sprinkle with ground pepper and salt.
  • Cook uncovered till the chicken has almost cooked and outside turns light golden in color.
  • Slice the cooked chicken breasts into long strips and keep aside.
  • Preheat the oven to 400 F.
  • Place a large pot or dutch oven over medium heat, melt the butter in it.
  • Add the flour and garlic, whisk constantly breaking the lumps till the flour turns light golden in color.
  • Now, slowly add the milk and whisk it constantly, let the flour dissolve in the milk.
  • Add the dried oregano to the milk and simmer for a few minutes.
  • Now, add the sliced mushrooms to the milk, cook for a couple of minutes.
  • Remove from the heat and stir in the parmesan cheese to it.
  • Add the cooked chicken and pasta to the mixture.
  • Sprinkle some ground pepper and salt over it.
  • Combine the pasta and chicken well.
  • Grease a large glass baking dish with butter or you could use two medium sized dishes.
  • Pour the mixture onto the baking dish.
  • Sprinkle 1/2 cup parmesan cheese on the top and bake it uncovered for 25 minutes.
  • The cheese will turn golden in color and the mixture will be bubbling.
  • Remove from the oven and let stand for a few mintes.
  • Serve warm on a plate.
  • Refrigerate the leftovers and it will taste delicious the next day.

Tips:

  • For making it gluten free: Use gluten free flour instead of all purpose flour.
  • You could adjust the amount of cheese accordingly.