So, Dick claims that he's not a big fan of mushrooms, but I think deep down he really is. Maybe not raw mushrooms, but I'm not big on raw ones either, so that's ok with me. Anyway, I think I've just about got him converted after this dinner! He loved it, and so did I! I think next time I'll leave out the chicken and add more mushrooms to make it a vegetarian meal. The red peppers add so much flavor, and the parmesan cheese really puts the cherry on top! You'll love this one, too - it's the perfect dinner for an awesome Autumn day! We ate it with a spinach salad, and it was still delicious as leftovers for lunch at work the next day, too. This is one we'll add to our list of fave casseroles, for sure!
Portobello Mushroom Bake
From Prevention Magazine
8 oz. small rigatoni pasta
2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1" pieces
2 large portobello mushroom caps, sliced
1 onion, halved & sliced
2 red bell peppers, cut into strips
2 cans (10 oz each) condensed cream of mushroom soup
2 c. chicken broth
2 Tbsp chopped fresh sage
1/3 c. grated parmesan cheese
preheat the oven to 375. coat a 13 x 9 baking dish w/ cooking spray.
prepare pasta according to package directions.
meanwhile, heat 1 Tbsp of oil in a large skillet over med-high heat. add the chicken and cook, turning once, for 8 minutes or until golden. remove to a plate and keep warm.
heat the remaining Tbsp oil in the same skillet. add the mushrooms, onion, and peppers & cook, stirring occasionally, for 8 minutes, or until soft.
in a large bowl, combine chicken, pasta, mushroom mixture, soup, broth, & sage. spoon into the prepared baking dish. sprinkle with the cheese.
cover loosely with foil and bake 20 minutes. remove foil and bake for 10 minutes longer, or until hot and bubbly.