Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
12
Yield:
12 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11×14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts (per serving)
| 493 | Calories |
| 25g | Fat |
| 39g | Carbs |
| 29g | Protein |
