Ingredients for Grilled Chicken Cheddar Casserole With Mushrooms
- Nonstick Cooking Spray
- Penne Pasta
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Nonfat Milk
- Dijon Mustard
- Hot Sauce
- Worcestershire Sauce
- 1/2 teaspoon salt
- White Pepper
- Green Onions
- Carrot
- Sliced Mushrooms
- 2 cups shredded cheddar cheese
- Boneless Skinless Chicken Breast Halves
- Breadcrumbs
- Parsley
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How to Make Grilled Chicken Cheddar Casserole With Mushrooms
- Preheat oven to 375°F (190°C).
- Cook 1 pound of chicken breasts until cooked through (or use 1.5 pounds of pre-cooked rotisserie chicken, shredded).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound of sliced mushrooms and cook until softened, about 5-7 minutes.
- Stir in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of milk until smooth.
- Bring to a simmer, stirring occasionally, until thickened. Reduce heat to low.
- Stir in 2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until melted and combined.
- Add the cooked chicken to the cheese sauce and stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
22g
Carbs
18g
