Ingredients:
- 8 ounces pasta, macaroni, mini penne, mini wagon wheels, etc.
- 3 tablespoons butter
- 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 melted butter
Preparation:
Cook pasta in boiling water following package directions. Drain in a colander and rinse with hot water. Set aside.
In a large saucepan, melt the butter over medium-low heat. Add the chicken, Creole seasoning, mushrooms, and ham. Cook, stirring, until chicken is cooked through and mushrooms are tender. Add the pimiento, green onions, and parsley and cook, stirring, for about 1 minute. Stir in flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened. Add the Cheddar and American cheese, along with salt and pepper, to taste. Combine with the drained pasta and spoon into the prepared baking dish.
Combine bread crumbs with melted butter and sprinkle evenly over the casserole.
Bake for about 25 minutes, or until browned and bubbly.
Serves 4 to 6.
