Nutritional Guidelines (per serving) | |
---|---|
786 | Calories |
42g | Fat |
53g | Carbs |
47g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 Servings | |
Amount per serving | |
Calories | 786 |
% Daily Value* | |
Total Fat 42g | 54% |
Saturated Fat 20g | 101% |
Cholesterol 161mg | 54% |
Sodium 1360mg | 59% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 4g | 15% |
Protein 47g | |
Calcium 483mg | 37% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This potluck pasta wheel casserole is filled with flavor, with chicken, ham, mushrooms, and two kinds of cheese. Serve with a simple green salad or sliced fresh tomatoes and biscuits or rolls.
A thickened cheese sauce brings the chicken and ham together in this tasty pasta casserole.
Ingredients
- 8 ounces pasta, macaroni, mini penne, mini wagon wheels, etc.
- 4 tablespoons butter (divided)
- 1 pound chicken boneless chicken breasts or chicken tenders, cut in small chunks
- 1 teaspoon Creole or Cajun seasoning
- 8 ounces sliced mushrooms
- 4 to 8 ounces diced ham
- 1 small jar (2 ounces) pimiento, drained
- 1 bunch (6 to 8) green onions, sliced
- 1 to 2 tablespoons chopped parsley
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half or whole milk
- 8 ounces shredded sharp Cheddar cheese
- 4 ounces American cheese, shreds or diced
- Salt and pepper, to taste
- 1/2 cup soft bread crumbs
- 1 tablespoon butter, melted
Steps to Make It
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Heat oven to 350 F.
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Lightly grease a 2 1/2- to 3-quart baking dish.
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Cook pasta in boiling salted water following package directions. Drain in a colander and rinse with hot water. Set aside.
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In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the chicken, Creole seasoning, mushrooms, and ham. Cook, stirring, until chicken is cooked through and mushrooms are tender.
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Add the pimiento, green onions, and parsley and cook, stirring, for about 1 minute.
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Stir in flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened.
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Add the Cheddar and American cheeses, along with salt and pepper, to taste. Stir to blend. Combine with the drained pasta and spoon into the prepared baking dish.
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Melt the remaining 1 tablespoon of melted butter and toss with the bread crumbs; sprinkle evenly over the casserole.
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Bake for about 25 minutes, or until browned and bubbly.
Serves 4 to 6.