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Linguine and Chicken For Two

Dinner for two ready in just 45 minutes! Enjoy this delicious chicken, linguine and veggies casserole recipe.

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  • prep time 20 min
  • total time 45 min
  • ingredients 15
  • servings 2
 

Ingredients

Casserole

1
(9-oz.) pkg. refrigerated linguine, cut into thirds
1
tablespoon margarine or butter
1
cup sliced fresh mushrooms
1/4
cup sliced green onions
1
tablespoon all purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup chicken broth
1/2
cup half-and-half or milk
1
to 2 tablespoons dry sherry, if desired
1
cup cubed cooked chicken or turkey
1/4
cup chopped purchased roasted red bell peppers (from 7.25-oz. jar) or chopped pimientos, drained

Topping

2
tablespoons Progresso® Plain Bread Crumbs
1
tablespoon grated Parmesan cheese
2
teaspoons margarine or butter, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. Place uncooked linguine in colander; rinse with hot water for 15 to 30 seconds or until softened. Set aside.
  • 2 Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and onions; cook and stir 2 to 3 minutes or until tender.
  • 3 Stir in flour, salt and pepper; mix well. Stir in broth; cook and stir until thickened and bubbly. Stir in half-and-half, sherry, chicken, roasted bell peppers and linguine; mix well. Spoon mixture into greased baking dish; cover with foil. Bake at 350°F. for 15 minutes.
  • 4 Meanwhile, in small bowl, combine all topping ingredients; mix well. Uncover dish; sprinkle topping over casserole. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and topping is light golden brown.
  • 1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. Place uncooked linguine in colander; rinse with hot water for 15 to 30 seconds or until softened. Set aside.
  • 2 Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and onions; cook and stir 2 to 3 minutes or until tender.
  • 3 Stir in flour, salt and pepper; mix well. Stir in broth; cook and stir until thickened and bubbly. Stir in half-and-half, sherry, chicken, roasted bell peppers and linguine; mix well. Spoon mixture into greased baking dish; cover with foil. Bake at 350°F. for 15 minutes.
  • 4 Meanwhile, in small bowl, combine all topping ingredients; mix well. Uncover dish; sprinkle topping over casserole. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and topping is light golden brown.

EXPERT TIPS

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Expert Tips

Save about 12 grams of fat per serving by substituting non-fat half-and-half for the regular half-and-half.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
770
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
10g,
10%
),
Cholesterol
215mg
215%;
Sodium
1080mg
1080%;
Total Carbohydrate
85g
85%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
35%;
Calcium
15%;
Iron
35%;
Exchanges:
5 1/2 Starch; 5 1/2 Other Carbohydrate; 4 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.