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).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (296g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 143 (45%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 77.8mg||24 %|
|Sodium 1116.4mg||38 %|
|Potassium 449.6mg||12 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.8g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 318
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