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Chicken Parmesan Penne Bake with Artichokes Recipe

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This recipe for Chicken Parmesan Penne Bake with Artichokes is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter
2 T. olive oil
1 1/4 lbs. boneless, skinless chicken breasts, cooked
2+ C. sliced white mushrooms
2 T minced garlic
1T. chopped fresh thyme
1 t. dried oregano
3/4 t. salt, 1/4 t. fresh ground pepper
1/8 t. cayenne pepper
3/8 C. sliced green onions
2 cans artichoke hearts, drained
1/4 C. flour
5 C. 2% milk
3/4 lb. Mini penne
1 1/2 C. grated parmesan cheese
2 C. grated mozzarella cheese
Directions:
Directions:
1. Melt butter in large skillet; add olive oil and when heated, add mushrooms; cook until limp; add garlic, herbs and seasonings; stir for about 20 seconds-don't let garlic brown.
2. Add chicken and green onions; then add flour gradually and cook for 1 min. stirring constantly.
3. Slowly whisk in the milk until there are no lumps.
4. Bring sauce to a simmer, whisking occasionally until thickened-about 8-10 min.
5. Add artichoke hearts (chopped). (Can do all this 2 days ahead & store in refrigerator).
6. Cook pasta. Drain and add to the above. Fold in 1 cup of parmesan cheese and the 2 cups of mozzarella until well combined.
7. Place in 9 x 13 dish sprayed with Pam. Sprinkle top with remaining 1/2 cup parmesan.
8. Add a little more chopped thyme if desired and/or paprika.
9. Cover with foil and bake at 375°F for 50-60 min.
10. Might uncover for last 10 min. to brown the top.
Personal Notes:
Personal Notes:
Serves 10-12

 

 

 

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