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Ingredients
6 Ounces gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups)
2 Tablespoons butter
1 1/2 Cups crimini or button mushrooms, sliced
1 Cup onion, chopped
3 Cups chicken, cooked & chopped
1 (15 oz) Bottle mushroom Alfred sauce
1 1/2 Cups shredded Italian-blend cheese
1 (10 oz) Package frozen cut asparagus or peas, thawed
1/2 Cup sour cream
1/2 Cup bottled roasted red sweet peppers, finely chopped
1 Teaspoon dried fines herbs or Italian seasoning, crushed
1/2 Cup panko bread crumbs
1/4 Cup sliced almonds or chopped pecans, toasted
2 Tablespoons grated Parmesan cheese
2 Tablespoons butter, melted
Instructions
Cook pasta according to package directions; drain. Return to pan.
Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbs. Transfer mixture to a 13" x 9" x 2" baking dish.
In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake uncovered, in a 350�F oven for 30 to 35 minutes or until heated through and topping is golden.