Make One, Freeze One Creamy Chicken Pasta
A creamy chicken pasta bake that makes plenty for dinner now and freezes great for later.
Servings 10 people
Calories 513kcal
Ingredients
- 6 tablespoons butter or margarine
- 1 pound white button mushrooms wiped clean and sliced thinly
- 1/2 cup all purpose flour
- 3 cups milk
- 1 can low sodium chicken broth
- 3/4 cup white wine you can use the juice of two lemons if you don't do wine
- 3 cups grated Parmesan cheese
- 1 teaspoon fresh Thyme leaves
- 1 pound linguine pasta broken in half
- 1 rotisserie chicken skin removed and meat shredded
- 10-12 ounces thawed broccoli florets split into bite size pieces
- Salt and pepper to taste
Instructions
- If you plan to bake your pasta now, preheat the oven to 400.
- Bring a large pot of salted water to a boil for the pasta.
- While waiting for the water to boil, melt 2 tablespoons butter in your large pan or pot and saute the mushrooms over medium heat--about 6 minutes. Lightly sprinkle with salt and pepper. Remove from the pan and set aside.
- If your water is boiling, add your pasta and cook 2 minutes less than the package directions for al dente.
- In the same pan, melt the last 4 tablespoons of butter over medium high heat and add the flour. Cook 1-2 minutes, stirring well.
- Add the broth, wine, milk and thyme and bring to a boil.
- Reduce heat and simmer 2 minutes until the sauce thickens slightly and will coat the back of a spoon.
- Add 2 cups of Parmesan cheese and season with salt and pepper to taste.
- Drain the pasta and return it to its pot.
- Add the sauce, chicken and broccoli and stir well.
- Divide the mixture between two 2-quart baking dishes, or whatever size pan works for you.
- Sprinkle the tops with 1/2 cup each of the remaining Parmesan.
- Bake 25-30 minutes until brown; let stand 10 minutes before serving*
Notes
To freeze: cool half to room temperature, place in aluminum baking pan or freezer safe dish and wrap well in plastic wrap and foil. The dish will freeze for up to three months.
To bake from frozen: Cover with foil and bake at 400 for 1 1/2-2 hours.
To bake from thawed: Thaw overnight in the refrigerator and bake at 400 for 30-35 minutes until the center is hot and bubbly.
To bake from frozen: Cover with foil and bake at 400 for 1 1/2-2 hours.
To bake from thawed: Thaw overnight in the refrigerator and bake at 400 for 30-35 minutes until the center is hot and bubbly.
Nutrition
Calories: 513kcal