November 24, 2008

Creamy Chicken and Noodle Casserole

I came across this recipe one day while trying to decide what I could do with leftover chicken and a box of Rotini pasta. I altered it a bit to suit my tastes and I love to make this dish on a cold day, it is creamy and full of flavor. Many thanks to Stephanie for this keeper.

8 oz. Rotini pasta, cooked and drained
1/2 cup butter
1/2 cup flour
1 can chicken broth
1 cup milk
2 cups cooked chicken, cut up
1/2 cup frozen peas
4 Tbsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat; whisk in flour and stir for 1 minute. Gradually add broth, milk, salt and pepper; stirring constantly until sauce thickens. Remove from heat and stir in chicken and peas. Combine chicken mixture with noodles in a greased 2 quart casserole dish. Sprinkle with Parmesan cheese. Cover and bake for 25 minutes or until bubbly.

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