5cupschicken or turkey broth OR 4 cups of broth and 1 cup of white winedivided
1teaspoonherb de provenceoptional*
8ouncesby weight block of regular or lite cream cheese
3cupscooked chicken, turkey, or canned tunashredded
1 1/2cupsfrozen peas
4slicesbaconcooked and chopped**
1cupshredded cheddar cheese
1cupshredded parmesan cheese
salt and pepper to taste
Following direction on pasta box to cook pasta until al dente (about 8-10 minutes in boiling water). Drain and set aside.
Melt 2 tablespoons of butter in a skillet over low heat. Add breadcrumbs and slowly stir until golden brown, about 5-10 minutes. Set aside.
Preheat oven to 350 degrees. Grease a 9x13 baking dish. Set aside.
Melt remaining 4 tablespoons of butter in large pot over medium heat. Add mushrooms and cook until golden brown, about 10 minutes. Add 1 cup of broth or white wine and cook until about half of liquid evaporates, about 5 minutes. Sprinkle in flour and cook while stirring constantly for about 2 minutes. Slowly add the remaining broth, salt and pepper. Stir until sauce thickens slightly, about 5 minutes.
Cut cream cheese block into cubes and add to pot. Stir until mostly dissolved, about 2-5 minutes. Stir in chicken, peas, bacon, cheddar, and parmesan. Stir in pasta. Salt and pepper to taste. Pour into prepared baking dish, top with breadcrumbs, and bake until center is bubbling hot and breadcrumbs are golden brown, about 25 minutes.
Let sit for 10 minutes. Enjoy!
*you can also use a combination of oregano, rosemary, and/or thyme. **I cook my bacon on a broiler pan or wire rack on a baking sheet in a 350 degree oven for 30-40 minutes.