Cheesy Chicken Penne Casserole

Its an unusually cold weekend here in Albuquerque.  Yesterday was very windy with an odd fog-like event was going on in the afternoon.  Today has been breezy but still very chilly compared to the warm temps of the last week.  It was in the 80s!  Its almost 4pm right now and in the upper 50s!  So, I decided it was the perfect time to turn on the oven and make this yummy looking recipe.  Here are the ingredients:

There should be more on the counter.  Next time!

1 lb penne pasta 
olive oil
2 chicken breasts
Salt & Pepper
8 oz sliced baby portobello mushrooms
6 tablespoons butter
1 cup flour
1/4 c minced garlic
6 cups milk (1% works just fine)
14 oz can diced tomatoes w/basil, oregano & garlic (drained)
2 cups Italian blend shredded cheese
1 cup shredded mozzarella cheese (or Parmesan)
(add seasonings like oregano & basil or italian seasonings and most definitely some salt)


The original recipe that I based this on didn't call for the extra seasonings that I have listed at the bottom.  Who knows what I was thinking that caused me to miss this in the first place.  I think I was hypnotized with the picture and the cheesy chicken.  I am weak, but I resolve to be stronger in choosing my recipes (and making better adjustments) next time.  Actually, there is little wrong with the recipe other than the lack of seasonings.  I really don't understand how anyone can eat such bland food.  I guess if you were having some sort of medical issue where you needed to eat bland foods this would be perfect as it is.  However, for me and everyone else with a mature palate, I will make this again in the future, add more flavor and then update this entry with the new additions.  Now, on to the instructions.


Fill a large soup pot 3/4 full of water.  While it comes to a boil, heat a pan with a couple of turns of olive oil.  Slice the chicken breasts in half horizontally.  Salt and pepper both sides.  Cook them until they are done.  Set aside (and out of the way of the dog and cats... or maybe that's just my unruly brood).  When the water is boiling, add enough salt to flavor the water.  It should taste like (clean) sea water.  This is the one and only time you have to flavor the pasta itself.  It may seem like alot of salt, but nowhere near all of it will be absorbed.  Do not skimp on this step!  Add the pasta and cook for 8 minutes.  Don't panic.  It will finish cooking in the oven.

 

Don't forget to season the chicken too!

The joys of living at high altitude:  water rarely boils.  Takes a little longer to cook, but it still works.

After the chicken is done, saute the mushrooms in the same pan in the juices from the chicken.  If needed, add either butter or olive oil to keep the mushrooms from sticking.  I like using what was left in the pan after the chicken.  The mushrooms will soak up all of that flavor and eventually start to release the water inside of them which will bring up all of that yummy brown goodness on the bottom of the pan.

When the pasta is done, drain it into a colander.  Keep it there until ready to use.  In the same pot, melt the butter.  Add flour and garlic.  I think next time I will split the garlic between sauteing with the mushrooms and adding with the flour.  That way there is an extra layer of flavor.  Anyway, whisk the flour butter mixture until it looks like this:

This is a roux.

Slowly add in milk while continuing to whisk.  Continue to whisking until the milk has thickened.  It won't be as thick as you would think it should be.  The pasta will soak up some of the milk as it finishes cooking in the oven.  You will know when it is thick enough when it coats the back of a spoon like this:

This is called nappe.  This is a fancy French word that describes the consistency of a sauce when it coats the back of a spoon and holds the shape of a line after a finger is dragged through it.  Next, add the mushrooms, chicken, drained tomatoes and the Italian blend cheese.  Continue stirring until everything is combined and the cheese is melted.  You might want to change to a spoon at this point because the melty cheese gets caught up in the wires of the whisk creating a big clump.  Add the pasta and stir to combine.  Its occurring to me that some steamed asparagus tips might be a nice addition right now too.

Pour half to 3/4 into a 9x13 baking dish coated with a non-stick cooking spray.  Top with mozzarella cheese.  In fact, you could top it with Parmesan cheese for more flavor. Bake for 25-30 minutes at 400 F or until brown and toasty.

The rest I have poured into a smaller metal pan, covered it with plastic wrap and foil and put it in the freezer.  I read that this freezes well.  I will bring it out again on the next chilly day and try it out.  It should be baked at 400 F for an hour to an hour and a half, top with cheese and then bake for another 15 minutes until brown and toasty!

The texture was good but could have stood to be a little moister.  The flavor was good for being bland I suppose.  It really does need some herbs and seasoning.  I think it definitely needs salt, but then I like a good salty dish too.  Enjoy this with a good salad with some homemade bleu cheese dressing. 

Love and Laughter