Chicken and Vegetable Pasta Casserole
A yummy comfort food dinner for adults and kids alike.
Servings: 6 Servings
Ingredients
- 8 - 12 oz Cooked, Shredded Chicken Breast
- 6 oz Pasta Cooked According to Package Directions Cook two minutes less for firmer pasta, we like it cooked longer
- Olive or Avocado Spray
- 1 clove Garlic More to taste
- 12 oz Fresh or Frozen Vegetables I used fresh carrots and frozen green beans
- 1 tbsp Butter
- 3 tbsp All-Purpose Flour
- 1¾ cups Chicken Broth
- 4 oz Shredded Cheese
- 3 tbsp Shredded Parmesan Cheese
- ⅓ cup Crushed Cornflakes
- 1 cup Milk 1 or 2 percent
Instructions
- Cook noodles in salted water according to package directions.
- Heat a large skillet on medium high, sprayed with oil. Add minced garlic and vegetables. Sauté for about 3 minutes until the vegetables begin to soften.
- Preheat oven to 375° and spray a casserole dish with cooking spray.
- Reduce heat on skillet to medium low and add butter. When melted, add flour and a pinch of salt. Stir well for 2-3 minutes.
- Slowly whisk in chicken broth until well combined over medium heat. Whisk well for 1 minute then add milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 7 minutes).
- Remove from heat and add shredded cheddar and 1 tablespoon of parmesan. Mix well until the cheese melts.
- Add chicken and noodles to the sauce and mix well.
- Pour into a casserole dish and top with parmesan and crushed cornflakes. Spray with more cooking spray on top.
- Bake for 30 minutes. For a browner top, place under the broiler for a few minutes.