Baked Pasta With Mushroom Chicken Cream Sauce

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“This is a creamy, warm, comforting pasta casserole. Adapted from an old issue of Woman's Day magazine. Note: If you are using homemade stock or the reduced sodium canned broth, remember to adjust the salt accordingly.”

Ingredients Nutrition

  • 8 ounces medium sized shaped pasta, cooked & drained well, cooled (such as seashells, elbow macaroni, ziti)
  • 1 tablespoon cornstarch
  • 1 12 cups whole milk, divided
  • 12 cup chicken broth
  • 2 tablespoons dry sherry (NOT cooking sherry)
  • 12 teaspoon salt, to taste
  • 14 teaspoon black pepper, to taste
  • 2 cups cooked chicken, diced
  • 1 cup frozen green pea, thawed
  • 4 ounces canned sliced mushrooms, drained
  • 14 cup pimiento, drained (optional)
  • 34 cup parmesan cheese, grated, divided
  • 14 cup plain breadcrumbs


  1. Preheat oven to 350 degrees F.
  2. Whisk together 2 Tbsp of the milk with all of the cornstarch until dissolved.
  3. In a small saucepan over medium heat, combine remaining milk, chicken broth, and sherry; bring to just a light boil.
  4. Working quickly so as not to burn the milk, stir in cornstarch mixture and cook 1-2 minutes, or until sauce is simmering and thickened, stirring constantly.
  5. Add salt and pepper to taste; simmer on low 3 minutes longer, stirring.
  6. Pour sauce into a large bowl and add pasta, chicken, peas, mushrooms, and pimentos.
  7. Stir in 1/4 cup of the Parmesan cheese and stir to combine until all pasta is coated.
  8. Pour into a greased shallow baking dish.
  9. In a small bowl, combine remaining cheese and bread crumbs, sprinkle over the pasta to coat.
  10. Bake 30 minutes, uncovered, until bubbly and golden brown.
  11. Serve hot, with additional Parmesan on the side if desired.
  12. Note: Do not use the product labeled as"cooking sherry" as it has added salt and will not taste the same; If you don't have any real sherry, you may substitute white wine or vermouth.

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