Tips-y Tuesdays: Cream of Mushroom with Chicken and Pasta

One night I had no interest in cooking or dealing with food. I had already started the rice cooker at this point, though, which meant we were having rice whether we wanted it or not. Luckily, K was able to swing by Costco and grab a rotisserie chicken. He made a vegetable and ta-da, instant meal. With only two of us, we definitely had leftover chicken. You can reheat it as is, but it dries out a bit, and it can be a bit boring. I decided to jazz it up. This is giving you a recipe for a tips-y Tuesday post!

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Basically, you could make this with any type of leftover chicken: grilled, baked, or rotisserie, as long as it is pretty neutral for seasoning. K loves creamy things, and to him, Cream of Mushroom soup is awesome. So, I decided to make my own version without a can, or cream. Because if you’ve forgotten (or never knew), Bechamel sauce doesn’t have any cream!

A solution for leftover rotisserie chicken!

A solution for leftover rotisserie chicken!

If you wanted, you could easily do this with a jarred alfredo sauce, but I never enjoy the jarred ones very much, and the sauce is ready in under 30 minutes, so not too bad…but you do need to be watching it that whole time.

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Directions for Cream of Mushroom with Chicken and Pasta

  • 1 recipe Bechamel sauce
  • 1-2 cups sliced mushrooms
  • Butter or oil
  • 2 cups shredded rotisserie chicken (or other shredded chicken)
  • 1 pound pasta (I used penne)
  • Salt
  • Pepper
  • Parmesan (to shred/grate on top, optional)

Begin by sauteing the mushrooms in a large pan with a bit of butter or oil.

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Meanwhile, cook the pasta to al dente. When the pasta is ready, reserve some of the pasta water. Also prepare the bechamel sauce.

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Once the mushrooms are nicely browned, add the chicken to reheat.

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Add the pasta as well, then pour the sauce on top, stirring to coat everything evenly. Add some pasta water to help the sauce stick to the pasta. Add some more salt and pepper to taste, if necessary.

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Serve with Parmesan cheese on top, if desired.

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Directions for Cream of Mushroom with Chicken and Pasta (without pictures)

  • recipe Bechamel sauce
  • 1-2 cups sliced mushrooms
  • Butter or oil
  • 2 cups shredded rotisserie chicken (or other shredded chicken)
  • 1 pound pasta (I used penne)
  • Salt
  • Pepper
  • Parmesan (to shred/grate on top, optional)

Begin by sauteing the mushrooms in a large pan with a bit of butter or oil. Meanwhile, cook the pasta to al dente. When the pasta is ready, reserve some of the pasta water. Also prepare the bechamel sauce. Once the mushrooms are nicely browned, add the chicken to reheat. Add the pasta as well, then pour the sauce on top, stirring to coat everything evenly. Add some pasta water to help the sauce stick to the pasta. Add some more salt and pepper to taste, if necessary. Serve with Parmesan cheese on top, if desired.

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