I just can't get enough casseroles in the fall and winter! It's so inspiring that there are so many flavor combinations and ingredients just waiting to be melded together into comforting foodie goodness! I really enjoy using my slow cooker to make casseroles sometimes, but there is something a bit more "homey" to me when a lovely casserole is baking away in the oven... the magnificent aromas that soon begin to fill the house... and the beautiful outcome of the browned bits on top of that oven-baked casserole!
This week, I had a bag of curly baby kale and some fresh white button mushrooms in the fridge, and I wanted use them in a casserole of some sort. What resulted was an amazingly DELISH dinner...Chicken, Mushroom & Baby Kale Alfredo Casserole! Along with some other simple ingredients that I always have on hand, this came together quite easily...and the fresh mushrooms, cheese, and Alfredo sent this over-the-top in the flavor department! And the baby kale adds a nice texture...and it's healthy!
This week, I had a bag of curly baby kale and some fresh white button mushrooms in the fridge, and I wanted use them in a casserole of some sort. What resulted was an amazingly DELISH dinner...Chicken, Mushroom & Baby Kale Alfredo Casserole! Along with some other simple ingredients that I always have on hand, this came together quite easily...and the fresh mushrooms, cheese, and Alfredo sent this over-the-top in the flavor department! And the baby kale adds a nice texture...and it's healthy!
After my hubby and I both enjoyed our first helpings...and then seconds...there was still quite a bit leftover. I wasn't sure how the leftover casserole would reheat, because a lot of pasta dishes do NOT hold up well when reheated (the pasta soaks up all of the sauce and turns kind of "gummy," leaving the casserole a bit sticky and dry). But, I'm happy to report that this was sensational reheated the next day in the microwave!! The flavor and texture were still awesome! If you're looking for mushroomy, chicken, cheesy, pasta goodness, this recipe is for you!!
Chicken, Mushroom & Baby Kale Alfredo Casserole
12 ounces mini penne pasta
Extra-virgin olive oil
2 medium boneless skinless chicken breasts, cut into bite-size pieces
16 ounces fresh white/button mushrooms, sliced
2 cloves garlic, minced
15-ounce jar light Alfredo sauce (I love Bertolli brand)
Salt & pepper, to taste
1/4 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon smoked paprika
2 cups curly baby kale, any thick stems removed and kale roughly chopped
A few splashes of low-fat milk (may be needed to thin Alfredo sauce mixture)
1 cup grated Parmesan cheese
1 1/2 cups shredded Italian-blend cheese, divided
Prepare pasta according to package directions, adding a large pinch of kosher salt and a drizzle of extra-virgin olive oil to the pot of water when preparing. When pasta is done cooking, drain and rinse with cold water (to stop the cooking process), and drizzle with a bit of olive oil and toss (to help keep pasta from sticking together).
In a large sauce pan with deep sides, drizzle olive oil into pan and heat to medium-high. Add chicken, stirring occasionally. When chicken is almost cooked through, add mushrooms and garlic and continue to sauté and stir until the mushrooms are tender. Then add all seasonings (salt/pepper through paprika); reduce heat to medium and continue cooking and stirring occasionally to slightly reduce some of the liquid in the pan (which is from the chicken/mushrooms released their juices while cooking).
Reduce heat to medium-low; add Alfredo sauce and stir frequently. If sauce seems to be a bit too thick, add a few splashes of milk to thin to desired consistency. When sauce is warmed through, stir in baby kale; continue stirring until kale begins to slightly wilt. Remove from heat.
In a large bowl, add Alfredo mixture and cooked/cooled pasta and mix well. Stir in Parmesan cheese and half of the Italian-blend cheese; stir to combine.
Pour into a 9”x13” casserole dish that has been coated with cooking spray. Sprinkle the top with remaining Italian-blend cheese. Bake in preheated 350 degree oven for 20-25 minutes, or until cheese is melty and casserole is heated through. Enjoy!
12 ounces mini penne pasta
Extra-virgin olive oil
2 medium boneless skinless chicken breasts, cut into bite-size pieces
16 ounces fresh white/button mushrooms, sliced
2 cloves garlic, minced
15-ounce jar light Alfredo sauce (I love Bertolli brand)
Salt & pepper, to taste
1/4 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon smoked paprika
2 cups curly baby kale, any thick stems removed and kale roughly chopped
A few splashes of low-fat milk (may be needed to thin Alfredo sauce mixture)
1 cup grated Parmesan cheese
1 1/2 cups shredded Italian-blend cheese, divided
Prepare pasta according to package directions, adding a large pinch of kosher salt and a drizzle of extra-virgin olive oil to the pot of water when preparing. When pasta is done cooking, drain and rinse with cold water (to stop the cooking process), and drizzle with a bit of olive oil and toss (to help keep pasta from sticking together).
In a large sauce pan with deep sides, drizzle olive oil into pan and heat to medium-high. Add chicken, stirring occasionally. When chicken is almost cooked through, add mushrooms and garlic and continue to sauté and stir until the mushrooms are tender. Then add all seasonings (salt/pepper through paprika); reduce heat to medium and continue cooking and stirring occasionally to slightly reduce some of the liquid in the pan (which is from the chicken/mushrooms released their juices while cooking).
Reduce heat to medium-low; add Alfredo sauce and stir frequently. If sauce seems to be a bit too thick, add a few splashes of milk to thin to desired consistency. When sauce is warmed through, stir in baby kale; continue stirring until kale begins to slightly wilt. Remove from heat.
In a large bowl, add Alfredo mixture and cooked/cooled pasta and mix well. Stir in Parmesan cheese and half of the Italian-blend cheese; stir to combine.
Pour into a 9”x13” casserole dish that has been coated with cooking spray. Sprinkle the top with remaining Italian-blend cheese. Bake in preheated 350 degree oven for 20-25 minutes, or until cheese is melty and casserole is heated through. Enjoy!
