CHICKEN MUSHROOM CHEESE BAKE RECIPES

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
  Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large pan over a high heat, then cook the baby button mushrooms for 5 minutes until golden. Reduce the heat to medium, add the olive oil and plain flour, then whisk until smooth and bubbling.
• Gradually add the chicken stock, whisking well until smooth. Once all the stock is incorporated, whisk in the dijon mustard, bring to the boil, then reduce the heat and simmer for 2 minutes. Remove the meat from the roast chicken and roughly slice. Add the chicken to the sauce along with a large handful of baby spinach and the single cream. Season well with salt and freshly ground black pepper.
• Meanwhile, cook the pasta (we used mafalda corta) according to the pack instructions, adding the petits pois for the final 3 minutes. Drain well, then stir the pasta and petits pois into the pan of sauce.
• Transfer the pasta mixture to a large baking dish. Sprinkle over the parmesan and bake for 20-25 minutes until golden and bubbling.