When making this tasty recipe, I failed to read the text at the top: "Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer."
So, I ended up with TWO casserole dishes of pasta. Luckily, Matt and I both enjoyed this meal, because we'll be eating it as leftovers in our lunches all week long... Er, *I* will be eating it; Matt will be traveling on business and likely eating steak and lobster for all of his meals. I should have frozen one to bake later, but thanks to Costco, I didn't have room in my freezer. Hey, I needed that box of frozen cookie dough!
The only change I made to this recipe was that I used three chicken breasts instead of two, and shredded it instead of slicing it. The cheeses and Paula Deen-like quantity of butter (6 tablespoons!) in the sauce made it very rich, but the addition of the tomatoes added some tartness. Matt doesn't like mushrooms, so I cut them up very small and didn't tell him they were in this recipe, and he didn't even notice. I think he likes mushrooms and just doesn't know it. If I made this again, I would add some salt to the sauce, because it definitely needed it!
We ate ours alongside some steamed green beans.
