Dinner for two ready in just 45 minutes! Enjoy this delicious chicken, linguine and veggies casserole recipe.
Linguine and Chicken For Two
- Prep Time 20 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and onions; cook and stir 2 to 3 minutes or until tender.
-
Step3Stir 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.
-
Step4Meanwhile, 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.
Nutrition
770
Calories
29g
Total Fat
43g
Protein
85g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 2 Cups
- Calories
- 770
- Calories from Fat
- 260
- Total Fat
- 29g
- 45%
- Saturated Fat
- 10g
- 50%
- Cholesterol
- 215mg
- 72%
- Sodium
- 1080mg
- 45%
- Total Carbohydrate
- 85g
- 28%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 43g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 35%
- 35%
- Calcium
- 15%
- 15%
- Iron
- 35%
- 35%
Exchanges:
5 1/2 Starch; 5 1/2 Other Carbohydrate; 4 Lean Meat; 3 Fat;Tips from the
Pillsbury Kitchens
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