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Source: Midwest Living


Recipe Summary

35 mins
30 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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 herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).

  • In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.


If you don't have any cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy a deli-roasted chicken. It will yield 1-1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. Place 1-1/4 pounds of skinless, boneless chicken breasts and 2 cups water in a large skillet. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink (170 degrees). Drain well. Chop chicken. 1-1/4 pounds of boneless breasts with give you about 3 cups cubed cooked chicken.

Nutrition Facts

600 calories; fat 34g; cholesterol 141mg; saturated fat 17g; carbohydrates 36g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 38g; vitamin a 971.8IU; vitamin c 49mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 10.1mg; vitamin b6 0.5mg; folate 165.3mcg; vitamin b12 0.4mcg; sodium 797mg; potassium 590mg; calcium 323.1mg; iron 3.1mg.