✤6 oz dried gemelli pasta
✤1 tbsp butter
✤1½ cups (~150g) sliced cremini or button mushrooms
✤1 cup (~160g) chopped onion
✤1 lb rotisserie chicken, meat only, chopped
✤1- 15 oz jar mushroom alfredo pasta sauce
✤6 oz shredded Italian-blend cheeses
✤9 oz frozen peas, thawed
✤1/2 cup (120g) light sour cream
✤1/2 cup (~160g) jarred roasted red sweet peppers, finely chopped
✤1-2 tsp dried Italian seasoning, or to taste
✤1/2 cup (~23g) panko
✤1/4 cup (21g) toasted sliced almonds
✤2 tbsp (14g) parmesan cheese, grated
✤1 tbsp butter, melted
❖Preheat oven to 350°F (177°C).
❖Cook pasta according to package directions, then drain; set aside.
❖In same stock pot, heat 1 tbsp butter over med heat until melted. Add mushrooms & onion and cook, stirring, until mushrooms are tender.
❖Stir in pasta, chicken, pasta sauce, Italian-blend cheese, peas, sour cream, sweet peppers & herbs. Transfer mixture to a 13x9-inch baking dish.
❖In a small bowl, stir together the panko, almonds, parmesan & melted butter. Sprinkle over casserole.
❖Bake for 30 min or until topping is golden. Let cool 5-10 min.
