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Chicken, Spinach & Mushroom Pasta Bake (Paula Deen)

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Serves 6-8. Very good. Can make ahead & freeze up to 1 mo.

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Ingredients

  • 2 T butter
  • 6 oz fresh baby spinach
  • 8 oz fresh sliced mushrooms
  • 1/2 c chopped onion
  • 1/4 c all purpose flour
  • 32 oz chicken broth
  • 16 oz penne pasta
  • 3 c shredded rotisserie chicken
  • 2 (8oz) pkgs fresh mozzarella pearls, drained
  • 1 c roasted red pepper (comes in jar) drained & cut in 1/4 in strips
  • 1 T Dijon mustard
  • 1 1/2 t salt
  • 1/2 t ground black pepper
  • 1/2 c shredded Parmesan

Details

Preparation

Step 1

Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside.

Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly.

Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly.

Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.

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