Cheesy Baked Rigatoni with Chicken and Mushrooms
Description
All of the ingredients that are so loved are right here is this fabulous dish. Three cheeses, chicken and mushrooms make this a fantastic meal for the family.
Ingredients
1 lb. rigatoni or penne pasta
8 oz. fresh mushrooms, cleaned and sliced
1 small onion, diced
1/2 T. olive oil
5-6 T. butter
4 cloves garlic, minced
1/4 c. all-purpose flour
2 cups milk, regular, 1% or 2%
1/4 t. salt
1/4 t. freshly ground black pepper
8 oz. Mozzarella cheese, grated
8 oz. smoked Gouda, grated
8 oz. Provolone cheese, grated
12 oz. grilled chicken, diced (rotisserie chicken works well too)
chopped parsley, for garnish, optional
Directions
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Preheat oven to 375 degrees.
Cook pasta for a few minutes less than package directions. Drain.
In a large oven-safe skillet, melt butter; combine it with olive oil over medium heat. When butter is melted, saute onions and mushrooms until tender. Add in garlic; cook for a minute longer.
Sprinkle onions, garlic, and mushrooms with all-purpose flour; whisk well. Allow the flour/butter mixture to cook for a minute or two. Slowly whisk in the milk making sure to get rid of any clumps. Season with salt and black pepper.
When milk is well combined with the flour and butter, reduce heat to low.
Reserve about 1/3 of each of the cheeses; set aside.
Stir in remaining cheese; stir until the sauce is smooth and creamy. Add in chicken; stir.
Combine sauce with cooked pasta. Salt and pepper to taste, if needed.
If skillet is oven-safe, sprinkle the remaining cheese over the skillet. If your skillet is not oven-safe, transfer pasta to a large 9x13 inch casserole dish, then top with the remaining cheese.
Bake 30 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley, if desired.Cool for a few minutes before serving.