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Chicken Penne and Cheese Recipe

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This recipe for Chicken Penne and Cheese is from Research Medical Center Pharmacy Dept. 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:  
5 c. uncooked Penne pasta (16 oz)
1/2 c. butter
2 cloves garlic, finely chopped
1/2 c. all purpose flour
1 tsp. salt
4&1/2 c. milk
2 c. diced chicken
1 c. shredded provolone cheese (4 oz.)
1 c. shredded mozzarella cheese (4 oz.)
1/2 c. shredded parmesan cheese (2 oz.)
1/2 c. shredded fontina cheese (2 oz.)
1/3 c. chopped fresh parsley
1 tbsp. butter
1 c. panco bread crumbs
Directions:
Directions:
Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray. Cook and drain pasta as directed on package (slightly under cook pasta the pasta will cook more in the casserole). Meanwhile, in 4 quart saucepan or dutch oven, melt 1/2 c. butter over low heat. Add garlic; cook for 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium, cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta, chicken and parsley into cheese sauce. Pour mixture into baking dish. In 6 inch skillet. Melt 1 tbsp. butter over medium-high heat, stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture. Bake uncovered 20-25 minutes or until bubbly.
Personal Notes:
Personal Notes:
This casserole is amazing and can be made ahead to be placed in the over then next day.

 

 

 

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