Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Grilled Chicken Cheddar Casserole with Mushrooms

Nonstick cooking spray
1 pound penne pasta
1 T. butter
1½ T. all-purpose flour
2½ cups fat free milk
1 T. Dijon mustard
½ t. hot pepper sauce
1 t. Worcestershire sauce
½ t. salt
Dash of ground white pepper
3 T. sliced green onion
½ cup thinly sliced carrots
1½ cups (4 oz.) sliced mushrooms
1 cup shredded Cheddar cheese
4 boneless, skinless chicken breast halves, grilled and sliced
2 T. bread crumbs
1 T. chopped parsley

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Preheat oven to 350ºF. Spray a 13x9” baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling. Makes 8 servings. Yield: 1½ cups, per serving.

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