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Ingredients
| olive oil: 2 Tbl |
| chicken breasts: 1 lb |
| white mushrooms (sliced): 2 cups |
| onions: 1 (chopped) |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| 2% milk: 4 cups |
| seashell pasta (conchiglie): 2 cups |
| pesto sauce: 1/2 cup |
| red bell pepper: 1 pepper (diced) |
Stove Top Chicken Noodle Casserole
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Heat 1 tbsp of the oil in a large pot over medium heat; cut chicken into 1 inch strips& brown in oil.
- Remove from pot& keep warm.
- Add remaining oil to pot; cook mushrooms, onion, salt& pepper, for about 5 minutes or until softened, stirring constantly.
- Whisk flour into milk; gradually stir into pot, stirring to scrape any veggie bits that are stuck to the bottom and bring to a boil.
- Stir in pasta& chicken, cover, reduce heat and simmer for 10 minutes or until pasta is almost tender& chicken is no longer pink.
- Stir in pesto& red pepper; cook, uncovered for about 5 minutes or until pasta is tender& sauce is thickened.