Chicken and Mushroom Casserole

3 tbsp Extra Virgin Olive Oil
6 Tyson boneless, skinless chicken breast, cut into bite size pieces
24 oz Great Value Shell Pasta
2 Tbsp Promise, Light Margarine
2/3 cup Whole Wheat Flour
3 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1 cup Milk, nonfat (skim milk)
4 cups sliced Mushrooms, fresh
1 1/2 cups Mozzarella Cheese, part skim milk
2 tsp Thyme, ground
1 tsp Pepper, white
1 tsp Pepper, black
1 tsp Chili powder
1 tsp Onion powder
1 tbsp Paprika
1 tbsp Garlic powder

In a small bowl combine the spices and set aside.
Preheat oven to 350 degrees and spray a large baking dish with cooking spray and set aside.
Cook pasta according to package directions. Drain.
While pasta is cooking heat 1 tablespoon of olive oil in a large skillet and add chicken. Sprinkle chicken with all but 1 tablespoon of the spice mixture. Mix well and continue cooking until chicken is no longer pink inside. Remove from skillet and set aside.
Add 1 tablespoon of olive oil to the same skillet. Add flour, stir and cook about 1 minute. Whisk in broth, milk and remaining spice mixture. Bring to a boil and reduce heat allowing to simmer until sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 10 minutes). Remove from heat, stir in pasta, mushrooms and chicken.
Pour mixture into prepared baking dish. Top with Mozzarella. Cover and bake for about 15 minutes. Remove cover and bake an additional 10 minutes or until bubbly and heated through.


Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LADYLUK.