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Photo: Photographer: Victor Protasio, Food Stylist Karen Rankin
Active Time:30 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti3tablespoonsextra-virgin olive oil, divided½cupfinely chopped onion1cupfinely chopped redoryellow bell pepper1(8 ounce) packagesliced cremini mushrooms1 ¾cupsreduced-sodium chicken broth1(10.5 ounce) canlow-sodium cream of mushroom soup, such as Campbell’s⅔cupmayonnaise½cupshredded sharp Cheddar cheese½cupshredded fontina cheese1tablespoonBuffalo-style hot sauce, such as Frank’s RedHot½teaspoonsmoked paprika, divided¼teaspoonground pepper3cupsshredded cooked chicken breast½cuppanko breadcrumbs
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
3tablespoonsextra-virgin olive oil, divided
½cupfinely chopped onion
1cupfinely chopped redoryellow bell pepper
1(8 ounce) packagesliced cremini mushrooms
1 ¾cupsreduced-sodium chicken broth
1(10.5 ounce) canlow-sodium cream of mushroom soup, such as Campbell’s
⅔cupmayonnaise
½cupshredded sharp Cheddar cheese
½cupshredded fontina cheese
1tablespoonBuffalo-style hot sauce, such as Frank’s RedHot
½teaspoonsmoked paprika, divided
¼teaspoonground pepper
3cupsshredded cooked chicken breast
½cuppanko breadcrumbs
Directions
Bring a Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.
Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Transfer the vegetable mixture to a plate. Do not wipe the pot clean.
Photographer Victor Protasio, Food Stylist Karen Rankin
Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are browned on the edges and have released their water, 5 to 8 minutes. Return the onion and bell pepper to the pot. Stir in broth, soup, mayonnaise, Cheddar, fontina, hot sauce, 1/4 teaspoon paprika and pepper. Remove from heat; add chicken and the spaghetti, stirring until just combined. Pour the mixture into the prepared baking dish.
Combine panko and the remaining 1 tablespoon oil and 1/4 teaspoon paprika in a small bowl. Sprinkle evenly over the casserole. Bake until bubbling on the edges, about 30 minutes. Let stand for 15 to 20 minutes before serving.
To make ahead
Prepare through Step 4; cover and refrigerate for up to 3 days. Prior to baking, let stand at room temperature for 30 minutes. Uncover, top with panko mixture and bake until bubbling on the edges 30 to 35 minutes. Let stand for 15 to 20 minutes before serving.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)470Calories27gFat32gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
