The sauce in this dish brings the pasta, chicken, and vegetables together but hangs out in the background – you may not even notice the sauce at all. Instead, you will love the big bites of chicken and pasta followed by mushrooms, celery and a sweet hint of onion. All this yumminess is covered by a crunchy golden topping that contrasts the creamy texture of the casserole.
This classic American casserole works beautifully in a camp Dutch oven. It is easy to prepare since the pasta and chicken are already cooked (perfect way to use leftovers!). Cream cheese makes the sauce smooth and parmesan adds light cheesy flavor but doesn't steal the show from the pasta, veggies, and chicken.
| Servings | Prep Time |
| 8 hungry friends | 25 minutes |
| Cook Time | Passive Time |
| 50 minutes | 30 minutes |
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This classic American casserole works beautifully in a camp Dutch oven. It is easy to prepare since the pasta and chicken are already cooked (perfect way to use leftovers!). Cream cheese makes the sauce smooth and parmesan adds light cheesy flavor but doesn't steal the show from the pasta, veggies, and chicken.
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Ingredients
Veggies, Chicken, and Pasta
- 3-4 tablespoons oil
- 1 cup diced onion
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 cups diced celery
- 1/4 cup dried chopped chives
- 1 cup dry white wine
- 4-6 cups Roasted Chicken, bones and skin removed and cut into bite size pieces
- 4-6 cups cooked pasta - "al dente" I like medium egg noodles
- salt and ground pepper to taste
Sauce
- 4 tablespoons butter
- 1 teaspoon salt
- 4 tablespoons all-purpose flour
- 2 1/2 cups chicken stock
- 1 cup milk
- 8 ounces cream cheese
- 1 1/2 cups shredded parmesan
Crunchy Topping & Garnish
- 1 cup Panko breadcrumbs
- 1/2 cup shredded parmesan
- 1/2 cup diced green onions
Servings: hungry friends
Instructions
Prepare Veggies
- Place a 12-inch camp Dutch oven over a pile of hot charcoal (about 25) and add oil. When oil is hot and shimmering, add diced onions. Sauté for several minutes until the onion starts to turn translucent, about 5 minutes.
- Add mushrooms and sauté until they are soft, about 4 minutes.
- Add celery and sauté until they are soft, about 3 minutes. Add garlic and stir for a minute.
- Stir in dried chives.
- Deglaze with white wine. Stir constantly until wine is reduced by half. Remove from heat.
- Fold in diced chicken and cooked pasta. Cover and remove from heat while preparing the cheese sauce.
Prepare Sauce
- Make a pile of hot charcoal, about 20, and place a 10-inch camp Dutch oven over the heat. Add butter and salt. When butter has melted and is bubbling, whisk in flour. Stir constantly for 2-3 minutes until roux starts to turn golden brown.
- Gradually add chicken stock, stirring constantly, then add milk. Stir until sauce thickens up, about 3 minutes. Remove from heat. Add cream cheese and stir until it has melted and is incorporated into the sauce. (A few lumps are ok.)
- Add 1 1/2 cups grated parmesan and stir until cheese has melted.
- Pour sauce over chicken and pasta.
Crunchy Topping
- Mix Panko breadcrumbs and 1/2 cup shredded parmesan together in a small bowl. Sprinkle mixture over the top of the chicken and pasta. Cover and bake 350 degrees Fahrenheit by placing 15 hot charcoals in a circle around the lid and 10 hot charcoals in a circle that fits underneath the 12-inch Dutch oven. Bake for 20-30 minutes until topping is golden brown and sauce is bubbling up.
- Serve with diced onions sprinkled across the top. Enjoy!
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