Yield
Makes 8 servings

How to Make It

Step 1

Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.

Step 2

Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.

Step 3

Add bouillon granules, seasoned pepper, and 1 cup cheese. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts. Remove from heat. Stir in chicken, pasta, and mushrooms. Spoon into a lightly greased 13- x 9-inch baking dish.

Step 4

Bake chicken mixture, covered, at 350° for 20 minutes.

Step 5

Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole. Bake casserole 10 to 15 more minutes.

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