Ingredients
Units
Scale
- 12 oz. bite-sized pasta I used gluten-free pasta made with corn and rice
- 2 tbsp. butter
- 1 small sweet onion diced
- 2 carrots chopped
- 4 ribs celery chopped
- 4 oz. white mushrooms chopped
- 3/4 lb. boneless skinless chicken breasts, diced
- 1/2 tsp. kosher salt
- 1 tsp. poultry seasoning
- 2 tbsp. flour use rice flour for gluten free
- 1 1/2 c. chicken broth
- 4–6 slices swiss cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13″ baking dish with cooking spray and set aside.
- Cook pasta the minimum amount of time listed in the package directions, and drain.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, mushrooms, chicken, salt, and poultry seasoning. Stir fry chicken and vegetables in butter until chicken is cooked through and vegetables are slightly tender (about 10 minutes).
- Stir in flour, and stir in 1/2 c. broth until smooth. Stir in the remaining broth, and bring to a low boil. Simmer a couple minutes longer until broth starts to thicken.
- Place pasta in prepared baking dish. Carefully pour chicken mixture evenly over the noodles. Gently stir to make sure there’s no dry pasta in the house. Place an even layer of swiss cheese over the top of the casserole, and bake in preheated oven for 15 minutes, until cheese is evenly melted.
- Prep Time: 10
- Cook Time: 45
- Category: Main
- Cuisine: Comfort Food