Description
A comforting Italian-American casserole with al dente pasta, savory mushrooms, and a rich dairy-based sauce. Adaptable for weeknight suppers or family feasts, this halal-friendly recipe avoids pork and alcohol for universal appeal.
Ingredients
1 lb spaghetti or linguine
4 cups shredded or diced chicken
4–6 tbsp unsalted butter
1 lb white or cremini mushrooms, sliced
1 medium yellow onion, finely chopped
4 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
½ cup grated Parmesan
1 tbsp lemon juice
1.5–2 cups mozzarella (or cheddar) cheese
Instructions
Preheat oven to 350°F (175°C). Butter or grease a 9×13-inch casserole dish.
Boil pasta in salted water 2 minutes less than package instructions. Reserve ½ cup pasta water before draining fully.
Melt 4 tbsp butter in a skillet. Cook mushrooms until golden and liquid evaporates.
Add onion and garlic, sauté until softened. Sprinkle in flour; stir constantly for 1 minute.
Gradually pour in chicken broth, then whisk in half-and-half. Bring to a simmer. Stir in Parmesan, lemon juice, and ½ cup reserved pasta water.
Fold in cooked pasta and chicken. Transfer to the prepared dish. Top with mozzarella.
Bake 30–45 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
Use rotisserie chicken for efficiency
Gluten-free flour optional for dietary adaptations
Swap out mozzarella for cheddar or a cheese melt blend
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 45
- Category: DINNER
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg