Baked Shells with Chicken and Mushrooms
Baked Shells With Chicken And Mushrooms is an moderately easy dinner. Made with 2 (10 oz.) containers buitoni refrigerated portabello mushroom alfredo sauce, 1 lb. dry medium shell pasta, prepared according to pkg. directions and kept warm, 2 c. cooked diced chicken, 1 c. frozen peas, thawed and 2 (4 oz.) cans sliced mushrooms, drained, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°. Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish.
Combine cheese and bread crumbs in small bowl; sprinkle over pasta mixture.
Bake for 20 minutes.
π· Perfect Pairings
Complete your meal with these
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