Portobello and Chicken Pasta Casserole

Portobello And Chicken Pasta Casserole Recipe

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Chris Lidberg


This pasta dish is good even without the chicken. Great for an easy night at home or fancy enough if your having company.


☆☆☆☆☆ 0 votes

6 to 8
30 Min
20 Min


  • 8 oz
    penne pasta, uncooked
  • 2 Tbsp
    vegetable oil
  • 1/2 lb
    portobello mushrooms, thinly sliced
  • 1/4 c
  • 1/4 c
  • 2 large
    cloves of garlic, minced
  • 1/2 tsp
    dried basil
  • 1 3/4 c
  • 2 c
    shredded mozzarella cheese
  • 1/4 c
    parmesan cheese
  • 1/2 c
    shredded monterey jack cheese
  • 2
    boneless skinless chicken breasts, cooked, cut into 1 inch pieces
  • 1 pkg
    frozen spinach, 10 ounce, thawed, squeezed dry
  • 1/4 c
    soy sauce

How to Make Portobello and Chicken Pasta Casserole


  1. Preheat oven to 350. Lightly grease a 9 x 13 baking dish.
  2. Cook pasta al dente according to package directions, drain.
  3. Heat oil in a saucepan over medium heat. Stir in mushrooms, cook until they weep and set aside. Melt margarine in saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1 cup Mozzarella cheese and 1/4 cup Monterey Jack until melted. Remove sauce pan from heat and mix in cooked pasta, mushrooms, chicken, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese.
  4. Bake 20 minutes until bubbly and light brown.

Printable Recipe Card

About Portobello and Chicken Pasta Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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