Best 4 Portobello And Chicken Pasta Casserole Recipes

Indulge in a culinary delight with our tantalizing portobello and chicken pasta casserole, a harmonious blend of flavors that will tantalize your taste buds. This hearty casserole features tender chicken, sautéed portobello mushrooms, a creamy Alfredo sauce, and a delightful blend of seasonings, all baked to perfection. Alongside this main course, we present two additional delectable recipes: a refreshing side salad with a tangy vinaigrette dressing, and a rich and indulgent chocolate mousse for a sweet ending. Each recipe is carefully crafted to provide a complete and satisfying dining experience, ensuring that every bite is a moment of pure culinary bliss.

Here are our top 4 tried and tested recipes!

PORTOBELLO PASTA BAKE

Portobello Pasta Bake image

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. - Preci D'Silva, Dubai

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups uncooked multigrain spiral pasta
3 large portobello mushrooms
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
1/3 cup heavy whipping cream
2 cups cubed cooked turkey
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps., In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through., Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese., Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 551 calories, Fat 25g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 822mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 39g protein.

PORTOBELLO PENNE PASTA CASSEROLE

Portobello Penne Pasta Casserole image

Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

Provided by chmadden

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g

PORTOBELLO AND CHICKEN PASTA CASSEROLE

Portobello and Chicken Pasta Casserole image

This pasta dish is good even without the chicken. Great for an easy night at home or fancy enough if your having company.

Provided by Chris Lidberg

Categories Chicken

Time 50m

Number Of Ingredients 14

Ingredients

8 oz penne pasta, uncooked
2 Tbsp vegetable oil
1/2 lb portobello mushrooms, thinly sliced
1/4 c margarine
1/4 c flour
2 large cloves of garlic, minced
1/2 tsp dried basil
1 3/4 c milk
2 c shredded mozzarella cheese
1/4 c parmesan cheese
1/2 c shredded monterey jack cheese
2 boneless skinless chicken breasts, cooked, cut into 1 inch pieces
1 pkg frozen spinach, 10 ounce, thawed, squeezed dry
1/4 c soy sauce

Steps:

1. Preheat oven to 350. Lightly grease a 9 x 13 baking dish.
2. Cook pasta al dente according to package directions, drain.
3. Heat oil in a saucepan over medium heat. Stir in mushrooms, cook until they weep and set aside. Melt margarine in saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1 cup Mozzarella cheese and 1/4 cup Monterey Jack until melted. Remove sauce pan from heat and mix in cooked pasta, mushrooms, chicken, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese.
4. Bake 20 minutes until bubbly and light brown.

PORTOBELLO SPAGHETTI CASSEROLE

Portobello Spaghetti Casserole image

In the mood for a meatless meal? You can't go wrong with this easy, Italian-style casserole. You can substitute shiitakes for the portobellos, if you wish. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 3 servings.

Number Of Ingredients 14

Ingredients

4 ounces uncooked spaghetti
3 portobello mushrooms, stems removed, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 large egg
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1-1/4 cups marinara sauce
3/4 cup shredded part-skim mozzarella cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain., In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 422 calories, Fat 16g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 601mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
Use a large skillet: This will give you plenty of room to cook the chicken and mushrooms without overcrowding them.
Cook the chicken and mushrooms over medium-high heat: This will help them brown and develop flavor.
Don't overcook the chicken: Chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Use a creamy Alfredo sauce: This will add a rich and decadent flavor to the casserole.
Top the casserole with Parmesan cheese before baking: This will give it a golden-brown crust.
Let the casserole rest for 10 minutes before serving: This will help the flavors meld together.

Conclusion:

This portobello and chicken pasta casserole is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The combination of portobello mushrooms, chicken, pasta, and Alfredo sauce is sure to please everyone at the table. Serve it with a side salad or roasted vegetables for a complete meal.