Source: Better Homes and Gardens
Every week is crazy in some way, but some just find away to top all the others. That was this week for me. However, I did make this yummy casserole on Monday. Not the most photogenic casserole in the world, but it was the cheesiest, and that was all I was hoping for!
1 pound skinless, boneless, chicken breast halves
1 – 2 teaspoons dried Italian seasoning, crushed
1 tablespoon olive oil
8 ounces dried mostaccioli, ziti, or penne pasta
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces gouda cheese (2 cups)
4 ounces swiss cheese (1 cup)
2 cups soft sourdough or French bread crumbs
2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
3 tablespoons butter, melted
salt and pepper
1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.
2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.
3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.
Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.