A delightful twist on a classic casserole, this recipe combines tender chicken, creamy sauce, and a cheesy topping for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the angel hair pasta according to the package instructions until al dente. Drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a sauté pan, melt the butter over medium heat and sauté the mushrooms until tender.
Sautéing mushrooms enhances their flavor and texture.
In a mixing bowl, combine the cooked pasta, sautéed mushrooms, cooked chicken, cream of mushroom soup, milk, and ground black pepper. Mix well.
Mixing thoroughly ensures even distribution of flavors.
Transfer the mixture to a casserole dish and spread evenly.
Using a spatula helps to spread the mixture evenly.
Sprinkle the shredded mozzarella cheese evenly over the top.
For a golden crust, you can broil the casserole for the last 2 minutes.
Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving to set the layers.
Serve warm and enjoy your creamy chicken and mushroom pasta bake.
Garnish with fresh parsley for a pop of color and flavor.
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