Creamy Chicken Mushroom Pasta Recipe

Ingredients

• 3 skinless boneless chicken breasts
• 8 medium size white mushrooms sliced
• 1 medium onion. 1/2 diced and set aside. Other 1/2 left whole
• 8 cloves garlic smashed. 4 set aside.
• 2 stalks celery cut in 3rds
• 1 carrot cut in 3rds
• 1c. celery chopped
• 1c. carrot chopped
• 1 red bell pepper. 1/2 diced set aside. 1/2 left whole
• 2T. chili powder
• 2c. grated cheddar cheese
• 1c. white wine
• 2 cans condensed golden mushroom soup
• 4c. chicken broth
• 8 strips bacon cooked and crumbled
• 12oz angle hair pasta broken in 1/2
• Seasoning salt

Directions

• Saute 1/2 the garlic, chopped onion, celery, carrot, & pepper in margarine till crisp tender.Add white wine.Season with seasoning salt to taste. Remove from heat and add mushrooms, set aside.
• Put large pieces of onion,red pepper,1/2 the garlic celery & carrot in a large sauce pan. Add chicken & season. Pour just enough broth in to cover. Poach chicken on med.low heat till juices run clear. Remove meat and set aside. strain out vegetables reserving the broth.
• Cook past al dente in the chicken broth. Strain out pasta reserving the rest of the remaining broth.
• Grease a 11x13 casserole pan. Pour pasta, veggies and soup in pan. Sprinkle 1/2 the cheese and the chili powder on top,stir well. Add the 2 cans of mushroom soup, tear up the chicken into bite size pieces and stir well again, seasoning if necessary.
• Put remaining cheese and any reserve broth over the top of casserole. Place bacon on top, cover with foil and bake at 350 for 30 minutes.Remove and take off foil, let stand 20 minutes before serving. Yield: serves 8
  
  

  Notes: 

  This dish freezes well, and the al dente pasta finishes in the casserole without becoming gummy and overcooked.

Creamy Chicken Mushroom Pasta