Turkey Portobello Bake
Chunks of meaty portobella mushrooms lend a robust, earthy taste to this creamy chicken and pasta casserole recipe.
Makes
4
Prep
15
m
Bake
12
m
Cook
8
m
Ingredients
Directions
- 1 of 6 Heat oven to 350 degrees F. Coat a 1-1-/2-quart baking dish with nonstick cooking spray.
- 2 of 6 Cook pasta following package directions. Drain.
- 3 of 6 Cut sliced mushrooms into 1/2-inch pieces. In a medium-size saucepan, heat oil and butter over medium heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until mushrooms are softened. Sprinkle flour over mushrooms and cook for 1 minute.
- 4 of 6 Gradually stir in milk and cream. Bring to a boil, then reduce heat and simmer for 2 minutes or until thickened. Stir in salt, pepper and turkey.
- 5 of 6 Mix pasta, mushroom and turkey mixture and 1/2 cup of the cheese blend in the prepared baking dish. Sprinkle remaining 1/4 cup of cheese over top.
- 6 of 6 Bake at 350 degrees F for about 12 minutes or until lightly browned. Serve warm.
Nutrition Information for Turkey Portobello Bake
Servings Per Recipe: 4
Per Serving: 33 g carb., 22 g Fat, total, 0 null Mark as Free Exchange, 428 mg sodium, 444 kcal cal., 27 g pro., 10 g sat. fat, 2 g fiber, 91 mg chol.
Servings Per Recipe: 4
Per Serving: 33 g carb., 22 g Fat, total, 0 null Mark as Free Exchange, 428 mg sodium, 444 kcal cal., 27 g pro., 10 g sat. fat, 2 g fiber, 91 mg chol.
