Ingredients
The following ingredients have 3 Servings
- 1 pound whole wheat bow-ties (or short pasta of choice)
- 1 tablespoon butter (unsalted)
- 1 cup diced onion
- 2 celery stalks (diced)
- 2 teaspoons salt (divided)
- 2 cloves garlic (grated)
- 1 cup sliced mushrooms
- 2 tablespoons flour
- 2 cups chicken broth (low sodium)
- 3 cups cooked chicken - diced (rotisserie works well!)
- 32 ounces plain low fat yogurt
- 2 cups shredded mozzarella cheese (divided)
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/2 cup panko
- 1 tablespoon extra virgin olive oil
Instruction
- Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
- Cook pasta according to package directions and set aside.
- Heat butter in a large skillet over medium heat until melted. Stir in onion, celery and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding garlic and mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
- Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
- In a large bowl, toss together cooked pasta with diced chicken, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice and Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
- Pour pasta mixture into the prepared baking dish and spread in an even layer.
- In a small bowl, mix together remaining 1 cup cheese with panko and olive oil. Sprinkle mixture evenly on top of the casserole.
- Bake until golden brown and bubbly, 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.