0 0
Creamy Mustard Chicken Bake

Share it on your social network:

Or you can just copy and share this url

Ingredients

1-1/2 (16 ounce) packages gemelli pasta
1 (16 ounce) package frozen baby peas
2 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
4 cups cooked chopped chicken breast
1 (16 ounce) jar Alfredo sauce
1/3 cup milk
1/3 cup creamy honey Dijon salad dressing
2 tablespoons Dijon mustard
2 tablespoons honey mustard
2 tablespoons grainy mustard
6 slices bacon, crisply cooked and crumbled
2 cups shredded provolone cheese
2 cups shredded Havarti cheese
1/3 cup grated Parmesan cheese

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Mustard Chicken Bake

  • Serves 6
  • Easy

About This Recipe

If you love mustard the way I love mustard, this will be your new favorite casserole. Four forms of mustard combine with tender chicken, bacon, pasta, and lots of cheese to make a creamy, comforting, and simply delicious casserole.

This recipe includes frozen baby peas, my favorite, but you could add any veggie you like. I would add some chopped red bell pepper, some chopped zucchini or yellow summer squash, or even corn.

You can change the cheeses too. I chose provolone because of how well it melts, but any cheese, from Muenster to Colby to Cheddar would work.

You don’t need to serve anything else with this recipe, but you could offer a crisp green salad or some fresh seasonal fruit if you’d like.

Why this recipe works:

  • Mustard is the perfect addition to cream sauce; it adds great flavor and color but doesn’t change the texture.
  • You can use a rotisserie chicken for the chicken, or make more one day when you’re grilling or baking a chicken and save it for this recipe. Freeze the chicken up to 2 months.
  • You can top this casserole with some buttered bread crumbs, but that isn’t strictly necessary.

 

Steps

1
Done

Preheat the oven to 375°F. Bring a large pot of water to a boil. Spray a 13-inch by 9-inch glass baking pan with nonstick cooking spray and set aside.

2
Done

Cook the pasta 2 minutes shorter than the earliest time on the package. Meanwhile, put the peas into a colander in the sink. Drain the pasta over the peas and set aside.

3
Done

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook under tender, stirring frequently. Add the chicken and stir.

4
Done

Then add the Alfredo sauce and milk and simmer for 3 minutes.

5
Done

Add the salad dressing, Dijon mustard, honey mustard, and grainy mustard to the sauce in the skillet and stir. Add the bacon and the provolone and Havarti cheeses and let melt.

6
Done

Stir in the pasta and peas until combined. Pour into the prepared casserole. Top with the. Parmesan cheese.

7
Done

Bake for 30 to 40 minutes or until the casserole is bubbling around the edges and it's starting to brown on top. Serve.

lindaBest

Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Peanut Sitting Pretties Bar Cookies
previous
Peanut Sitting-Pretties Bar Cookies
Tortellini Carbonara OH 2
next
Tortellini Carbonara