Recipe created by Chef
John Caputo, Bin 36, Chicago, on behalf of 3-A-Day of Dairy.
Grilled Chicken
Cheddar Casserole with Mushrooms
- Nonstick cooking spray
1 pound penne pasta
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
2 1/2 cups fat free milk
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground white pepper
3 tablespoons sliced green onion
1/2 cup thinly sliced carrots
1 1/2 cups (4 ounces) sliced mushrooms
1 cup shredded Cheddar cheese
4 boneless, skinless chicken breast halves, grilled and sliced
2 tablespoons bread crumbs
1 tablespoon chopped parsley
- Preheat oven to 350 degrees
Fahrenheit. Spray a 13x9-inch baking dish with nonstick cooking
spray; set aside. Cook and drain pasta according to package directions;
keep hot.
- Melt butter in a large
saucepan over medium heat. Stir in flour and cook 2 minutes,
stirring frequently. Whisk in milk, mustard, hot pepper sauce,
Worcestershire sauce, salt and pepper. Cook, stirring constantly,
about 10 minutes or until sauce thickens. Stir in onion, carrot,
mushrooms and Cheddar until cheese is melted. Remove sauce from
heat.
- Mix pasta into sauce and
pour into prepared pan. Arrange sliced grilled chicken over pasta.
Mix bread crumbs and parsley together and sprinkle over pasta.
- Bake about 25 minutes
or until pasta is heated through and edges are bubbling.
Makes 8 servings. Yield:
1 1/2 cups, per serving.
Prep time: 15 minutes
Cook time: 40 minutes
Nutritional Facts per serving:
Calories 380; Total Fat 7 g; Saturated Fat 4.5 g; Cholesterol
55 mg; Sodium 390 mg; Calcium 25% Daily Value; Protein 28 g;
Carbohydrates 51 g; Dietary Fiber 2 g
Recipe and photograph provided
courtesy of 3-A-Day of Dairy. For more delicious dairy recipes,
visit 3aday.org.
