Chicken Cremini Casserole Recipe

Ingredients

1 package PERDUE SHORT CUTS Carved Chicken Breast, Grilled Italian Style, 6 oz.
3 tablespoons butter or olive oil, divided
1 cup sliced fresh cremini or shiitake mushrooms
1/4 cup thinly sliced scallions
2 tablespoons chopped fresh Italian parsley
1 package (9 ounces) fresh fettuccine
1 jar (17 ounces) Alfredo sauce
1 cup water
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese, optional

Preparation

Step 1

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add mushrooms and scallions; saut minutes, until slightly softened.
In a buttered 6 cup casserole, combine mushroom mixture, chicken, parsley and uncooked pasta. In a separate bowl, whisk together sauce and 1 cup water. Pour sauce over chicken mixture and toss gently, but thoroughly.
Sprinkle bread crumbs and Parmesan over casserole and dot with remaining butter. Bake for about 30 minutes in a preheated 350F oven, until topping is golden and sauce is hot and bubbling.