This casserole has a creamy Alfredo Sauce with plenty of cheese and it is a great way to use leftover chicken and vegetables. It can be made the day before. and can be frozen. Winner, Winner, Chicken Dinner!
12 ounces Tri-Colored Rotini
2 Tblsp butter
2 Tblsp Olive oil
2 cloves minced garlic
3 chicken breasts
2 cups chopped veggies of your choosing
12 ounces Italian Blend Style Grated Cheese (separated)
2 Tblsp Olive oil
3 Tblsp flour
1 cup chicken broth
1 cup heavy cream
3/4 grated cheese
1/3 tsp salt
1/4 tsp black pepper
Cook pasta, drain and mix in butter to keep pasta from sticking.
My chicken breast were raw and frozen, I microwaved them twice for 2 1/2 minutes, just until they were almost done. I sliced them thin against the grain and cut the slices in bite size pieces. In a frying pan heat, add garlic and chicken chunks, cook until done. Cool and add to pasta.
I had broccoli, cauliflower and carrots leftover from grilling and I chopped these up and added them to the pasta/chicken mixture.
They added color and some crunch.
Now for the Alfredo Sauce:
Heat oil on medium heat, using a whisk add the flour. Stirring constantly, slowly add chicken broth and the heavy cream, let it thicken between adding the liquids. (If it seems to thick add more of the chicken broth) Stir in salt and pepper. Stir in 3/4 cup of the cheese and let melt. Remove from heat.
You can make one big 9 x 13 casserole or two smaller ones. I chose to make two smaller ones. Spray your pan with cooking spray. Layer pasta mixture, sauce and cheese, do this twice. Bake for 20 minutes 350 degrees or until cheese in melting. Serve with Bread.
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