Baked Penne with Chicken, Broccoli and Mushrooms

Blueberry was over for walking tonight. After we took to the kitchen. I actually let her in the kitchen with me today. Not sure why yet, but it still worked out just fine.

A couple of years ago I bought this massive cookbook called Cover and Bake. It's full of casserole type dishes. I'm not a big casserole fan so I'm unsure why I bought it. Still, the recipe I picked from the bowl today was this one. It was bomb-diggity.

Baked Penne with Chicken, Broccoli and Mushrooms
Serves 6-8 - Um yah it does. I have 14 gallons of left overs. Anyone hungry?


4 slices White sandwich bread, torn into quarters
2 tablespoons Unsalted butter, melted
1 bunch Broccoli, stalks discarded, florets trimmed into 1-inch pieced
3/4 pound Penne
3 tablespoons Olive oil
1 1/4 pounds Cremini Mushrooms, stemmed, sliced thin
1 medium Onion, minced
8 Cloves Garlic, minced or pressed
1 tablespoon Minced fresh thyme
1/4 cup Flour
1 cup White wine
2 cups Low sodium chicken broth
1 cup Heavy cream
1 1/2 pounds Boneless chicken breasts, cubed
2 ounces Asiago Cheese, shredded
1/4 teaspoon Black pepper


For the topping: process the bread and butter in a food processor until coarsely ground, about six 1 second pulses.

For the filling: Adjust an oven rack to the middle position and heat the oven to 400F. Bring 4 quarts water to a boil in a dutch oven over high heat.

Add pasta and cook to al dente. Do not over cook. Drain and toss with 1 T olive oil; leave in the colander and set aside.

Wipe the pot dry. Add the remaining 2 T oil and return to medium heat until shimmering. Add the cremini and 3/4 tsp salt; cook until the mushrooms have released their juices and are brown around the edges; about 10 minutes.

Add the onion and cook until softened and beginning to brown, about 8 minutes.

Stir in the garlic and thyme; cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute.

Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Off the heat stir in broccoli, asiago and pepper.

Add the cooked pasta; stir to combine. Transfer to 9X13 baking dish. Sprinkle with bread crumbs. Bake until casserole is bubbling and the crumbs are lightly brown, about 15 minutes.

Serve immediately.