Ingredients :
- 8 oz pasta of your choice
- 2 tbsp butter
- 8 oz canned sliced mushrooms, drained
- 1/4 tsp onion powder
- 14 oz chicken broth
- 1 cup milk of your choice, divided
- 1/4 cup flour of your choice
- 1/4 cup grated parmesan cheese, divided
- 1/2 cup sour cream
- 2 cups cooked, shredded chicken
Method :
- Preheat oven to 350 degrees. Cook pasta according to pkg directions. Drain pasta. Set aside.
- Melt butter in large skillet over medium-high heat. Add mushrooms & onion powder. Stir & cook for 2 minutes. Add chicken broth & 1/2 cup milk to skillet. Stir until blended.
- Add flour to remaining 1/2 cup milk. Whisk until well blended. Slowly stir mixture into skillet.
- Bring mixture in skillet to a boil. Cook for 1 minute. Reduce heat to low. Add 2 tbsp parmesan & stir. Remove from heat. Stir in sour cream until well blended. Add chicken & pasta. Mix well.
- Lightly spray 1 1/2 qt casserole dish with cooking spray. Transfer chicken mixture to prepared casserole dish. Sprinkle with remaining 2 tbsp parmesan.
- Bake until heated through, about 30-35 minutes.
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