Lately I've been addicted to Pinterest. I've been on the hunt for new recipes, crafts to make and ideas for our future home among many other things. While searching for a new recipe, I came across the site for Better Homes and Gardens and some of their casserole dishes. This one definitely intrigued me! I did make a few changes to it, but I'll include the link to the original recipe at the bottom. Hope you enjoy this meal as much as we did!
4 skinless, boneless, chicken breast halves
2 teaspoons dried Italian seasoning
Salt and ground black pepper
3 tablespoons grapeseed oil (or olive oil)
16 ounces penne pasta
2 teaspoons minced garlic
3 tablespoons butter
4 tablespoons all-purpose flour
4 cups skim milk
2 1/2 cups of a mix of shredded cheddar, mozzarella and colby jack cheese
1 cup bread crumbs
1/2 cup finely shredded Parmesan cheese
3 tablespoons butter, melted
1. Preheat oven to 350 degrees farenheit. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian seasoning, salt, and pepper in hot oil over medium heat until chicken is no longer pink. Remove chicken from skillet; set aside. **We used grapeseed oil that my friend, Teresa, sells from Wildtree. It's a great company that sells all natural food, containing no additives, preservatives, MSG or food dyes. We've used a lot more of their products and have always liked them.**
2. In a large pot cook pasta according to package directions until just tender. Drain and return pasta to pot.
3. In the same skillet you prepared the chicken in, cook garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined then add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat.
Spray a casserole dish with non stick cooking spray and spoon mixture into the dish.
4. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving.
We prepared roasted broccoli with the dish and sliced tomatoes. Brian said it was a hit and took it for lunch at school today. Here is the link to the original recipe