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Chicken-Mushroom Deluxe Recipe

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My family could eat noodle dishes at every meal. For a change of pace from traditional spaghetti, I like this creamy casserole packed with chicken and mushrooms.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/4 cup chopped pimientos
  • 3/4 teaspoon dried basil
  • 1 package (8 ounces) spiral pasta, cooked and drained
  • 2 cups (16 ounces) 4% cottage cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 3 cups cubed cooked chicken

Nutritional Facts

1 serving (1-1/2 cups) equals 384 calories, 20 g fat (11 g saturated fat), 101 mg cholesterol, 805 mg sodium, 17 g carbohydrate, 1 g fiber, 32 g protein.

Directions

  1. In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Add the soup, milk, pimientos and basil; mix well and heat through.
  2. Place pasta in a greased 13-in. x 9-in. baking dish. Combine the cottage cheese, cheddar and 1/4 cup Parmesan; spread over pasta. Top with chicken. Pour sauce over chicken. Sprinkle with remaining Parmesan cheese.
  3. Cover and bake at 350° for 50-55 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Chicken-Mushroom Deluxe in Country Chicken Cookbook 1995, p77

Nutritional Facts

1 serving (1-1/2 cups) equals 384 calories, 20 g fat (11 g saturated fat), 101 mg cholesterol, 805 mg sodium, 17 g carbohydrate, 1 g fiber, 32 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Mar. 22, 2010

I love this recipe! I make it all the time. I often put the casserole together (but don't bake it yet) the day before a church potluck and refrigerate it until the next day. Then when I remove it from the fridge I bake it for an hour at 350F and it comes out perfect! I also usually substitute chopped red bell pepper for the pimentos. I love the flavor that the bell peppers give it! It's a very delicious recipe and I always receive many compliments and requests for the recipe whenever I make it!

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