Dinner time shouldn’t be stressful and doesn’t need to involve takeout! My Chicken and Mushroom Pasta Bake recipe using a Barber Stuffed chicken will save you time, money and reward you with smiling faces at your dinner table!
- 2 Barber Foods Mushroom & Swiss raw stuffed Chicken Breasts
- 1 cup cooked pasta (shapes of your choice)
- 1 1/2 cups chicken stock
- 1 cup sliced mushrooms
- 1/4 cup sliced celery
- 1/4 cup diced onion
- 1/4 cup diced carrots
- 1/2 cup shredded cheddar (or cheese of your choice)
- 2 tbsp butter
- 1 tbsp flour
- 1 teaspoon chopped parsley for garnish
- 1/4 teaspoon black pepper or to taste
Place stuffed chicken breasts on foil lined cookie sheet and bake at 365 degrees for 35-40 minutes.
In a large skillet or pot, add butter and allow to melt over medium high heat
Add carrots, celery and onions and allow to cook for 3-4 minutes, then add in mushrooms. Continue to cook until mushrooms look cooked (2-3 additional minutes)
Add flour and mix into the vegetables thoroughly. Allow to cook for one minute, then add in one cup chicken stock. Reduce heat as it thickens. Add more stock if the mixture appears too thick
When mixture is thickened, add pasta. Transfer mixture to casserole dish.
Remove cooked chicken breasts from oven and allow to cool for 3-4 minutes. Slice breasts into 4 slices each and place on top of pasta mixture in the casserole dish.
Top with shredded cheddar and parsley. Place back into oven and bake for 5 minutes or until the cheese has fully melted.
Serve with a side salad and enjoy!