Parmesan Chicken Pasta

1 lb. box penne pasta, cooked al dente according to package directions 4 Tbl. (1/2 cube) butter or margarine
3 tsp. flour
1 can evaporated milk PLUS enough milk to equal 1 quart (powdered milk is fine)
½ cup shredded parmesan cheese
5 Tbl. powdered parmesan cheese, divided into 3 Tbl. and 2 Tbl.
2 chicken bouillon cubes
Scant ½ tsp. black pepper
½ tsp. salt
1 large can (9.75 – 12 oz.) white chicken, drained
3 medium-sized Roma tomatoes, seeded and cubed
2 green onions, sliced thinly (use both white bulb and green tops)
2 Tbl. chopped fresh mushrooms
2 cups shredded Mozzarella cheese

--Boil pasta to al dente, approx. 11 minutes. While pasta is boiling, make sauce in medium-size pan: Melt butter, sprinkle flour over and remove from heat. Whisk together until it’s smooth with no lumps. Add 1 qt. of mixed milk (evaporated plus regular or powdered) and stir together over heat again to blend. Add shredded parmesan cheese, 3 Tbl. of the powdered parmesan cheese, chicken bouillon, and salt & pepper. Stir constantly over med-high heat to thicken. Sauce should almost come to a boil; it will thicken more as it bakes and cools.

Put cooked pasta in a 9x13 pan and sprinkle with chicken, tomatoes, green onions, and mushrooms. Add sauce and gently stir together. Sprinkle top with Mozzarella cheese and 2 Tbl. of powdered parmesan cheese. Bake in 400 oven for 5-10 minutes, until cheese is bubbly on top. Leave casserole on lower rack where it has been baked and turn oven to “broil.” Broil for 20-30 seconds to brown. Watch carefully because this happens quickly! Makes 10-12 servings.

-Jen