Baked Shells with Mushroom Cream Recipe

Name: Baked Shells with Mushroom Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pie shell (9 inch); 1 tablespoon cornstarch; 1 1/2 cups milk divided; 1/2 cup chicken broth; 1 cup green peas; 4 ounces mushrooms sliced; 1/4 cup pimentos sliced; 2 cups chicken cooked; 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/4 cup bread crumbs

Servings: persons

1 pound pie shell (9 inch)
1 tablespoon cornstarch
1 1/2 cups milk divided
1/2 cup chicken broth
1 cup green peas
4 ounces mushrooms sliced
1/4 cup pimentos sliced
2 cups chicken cooked
3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
1/4 cup bread crumbs

1
Prepare pasta according to package directions; drain.
2
Rinse the pasta under cold running water until cool and drain thoroughly.
3
Preheat oven to 350F (180C).
4
In small bowl, stir together the cornstarch and 2 tablespoons of the milk until the cornstarch is dissolved.
5
Heat the remaining milk and the chicken broth in a small saucepan over medium heat.
6
Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened.
7
Add the salt and pepper and simmer 3 minutes.
8
Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken (if using), 1/2 cup of the Parmesan cheese and the cooked pasta.
9
Stir the sauce in until it and the vegetables are evenly distributed.
10
Transfer to a baking dish.
11
Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta.
12
Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes.
13
Serve hot, passing additional grated Parmesan cheese if desired.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound pie shell (9 inch), 1 tablespoon cornstarch, 1 1/2 cups milk divided, 1/2 cup chicken broth, and more.

Yes, Baked Shells with Mushroom Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Shells with Mushroom Cream

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