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Cook pasta according to package directions.
Meanwhile, sprinkle chicken with salt and pepper.
In a large skillet, saute chicken in 1 teaspoon oil until no longer pink.
Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.
In a Dutch oven, saute garlic in butter for 1 minute.
Stir in flour until blended; gradually add milk.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken.
Drain pasta; stir into sauce.
Divide between two greased 8-in. square baking dishes.
Sprinkle each with remaining Parmesan cheese.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 350(F) for 30-35 minutes or until bubbly.
To use frozen casserole:
Thaw in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350(F) for 60-70 minutes or until bubbly, stirring once.
Yield: 2 casseroles (5 servings each).
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