Asparagus/Chicken/Linguine Casserole

Serves: 5
Total Calories: 389


3 cups chicken (cooked and cubed)
8 ounces linguini (broken in half)
3/4 pound fresh asparagus spears (cut in 1 inch pieces) use tender parts
1 cup fresh mushrooms (sliced)
3 red or yellow peppers (cleaned and cut in 1 inch pieces)
2 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups chicken broth
3/4 cup milk
1/2 cup Jack cheese (shredded)
1 tablespoon lemon peel (shredded)
2 slices sourdough bread (cut in pieces)
1 tablespoon olive oil
2 tablespoons parsley (flaked)


Cook linguine according to package directions. Add cleaned and cut up asparagus pieces to linguine the last 1 minute of cooking. Drain and return to pot.

In large skillet cook mushrooms and peppers in butter over medium heat for 7 - 9 minutes, stirring occasionally. Stir in flour, salt and pepper until well blended. Add broth and milk and cook until thickened, stirring constantly.

Add mushroom mixture, chicken, Jack cheese and half of lemon peel to pasta mixture. Mix lightly until blended.

In medium bowl toss bread pieces, olive oil and remaining lemon peel together until blended.

In a greased 9 x 13 inch pan spoon in mushroom, etc. mixture. Spread bread mixture over past mixture. Sprinkle parsley on top.

Bake uncovered at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 389
Calories from Fat: 91

This Asparagus/Chicken/Linguine Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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