Chicken Mushroom Baked Pasta Casserole Recipe

Thursday, April 16, 2015

A perfect and easy casserole to make for a crowd or just make this pan full and freeze for later. The leftovers are fabulous reheated and freeze well! These combination of flavors are sure to wow your family and guests! I have taken this one to many functions always a big hit! Check out how easy and oh so flavorful!

Chicken and Pasta Casserole Recipe

3 cups cubed cooked chicken
2 cups shredded jack cheese or cheddar cheese I like some of both
1 clove garlic minced
1 lb package small or medium shells cooked al dente
1 teaspoon garlic powder
1 stick butter
1/4 cup flour
2 cups milk
2 cups chicken broth
1/4 cup sherry
1 1/2 teaspoons Worcestershire sauce
1/4 cup Parmesan cheese grated
1 package butter crackers crushed
more butter for the top
Optional 8 ounces or mushrooms

In a large saucepan add 1 tablespoon butter and then garlic saute for 1 minutes. Add the flour and fry 1 minute add the chicken broth, milk 2 tablespoon butter garlic powder, Worcestershire sauce, Sherry and simmer to make the medium thick sauce.
In the meantime cook the pasta al dente. Add the rest of the butter in a 13 x 9 pan and put in the oven to melt the butter swirling around. Add the drained unrinsed pasta to the butter dish. Toss in the cooked chicken. Pour the sauce over the top. Sprinkle with cheddar, parmesan cheese. Top with butter crackers drizzle some butter on top and bake at 350 for 1/2 hour or until heated through.


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