Creamy Chicken and Mushroom Casserole

Name: Creamy Chicken and Mushroom Casserole
Total time: 80
Yield: 6
Ingredients: 8 ounces whole grain rotini pasta; 2 tablespoons olive oil; 1 small onion, diced; 2 ribs celery, diced; 0.5 red bell pepper, diced; 1 (10 ounce) package sliced fresh mushrooms; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1 (10.5 ounce) can condensed cream of mushroom soup; 2 cups cubed, cooked chicken; 1 cup frozen peas; 2 tablespoons grated Parmesan cheese

Recipe by tidewrinkle from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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8 ounces whole grain rotini pasta
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2 tablespoons olive oil
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1 small onion, diced
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2 ribs celery, diced
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0.5 red bell pepper, diced
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1 (10 ounce) package sliced fresh mushrooms

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2 tablespoons all-purpose flour
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1 cup low-sodium chicken broth
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1 (10.5 ounce) can condensed cream of mushroom soup
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2 cups cubed, cooked chicken
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1 cup frozen peas
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2 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and reserve 1/2 cup cooking liquid.
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in mushrooms. Sprinkle flour over vegetables and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Add broth; cook and stir until mixture begins to thicken, 2 to 3 minutes. Reduce the heat to low, cover, and cook for 10 minutes. Stir in condensed soup and reserved 1/2 cup cooking liquid, then stir in chicken and peas.
Add pasta to the Dutch oven and stir until well combined. Transfer mixture to an 11x7-inch baking dish and sprinkle Parmesan cheese over top.
Cover and bake in the preheated oven for 20 minutes. Uncover and continue to bake for 5 more minutes.