Wednesday, July 27, 2011

Chicken Rotini Casserole

A chicken casserole with a classic pairing of vegetables and cheese in a cream sauce, baked to perfection by Lacey Johnston.
Serves 4 - 8

  • 1 large Chicken Breast
  • 1 box Rotini
  • 1 Shallot, finely chopped
  • 2 stalks Celery, sliced
  • 1/2 cup Frozen Peas
  • 1 Carrot, peeled and cut into rounds
  • 1/4 cup Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Dry Mustard
  • 1 1/2 cups Milk
  • 15 oz. Chicken Stock
  • 1/2 cup Cheddar, shredded
  1. Boil chicken for 10 minutes or until cooked through to proper temp., shred with fork and set aside.
  2. Meanwhile, cook rotini as directed on package, drain and set aside.
  3. Preheat oven to 375 degrees F.
  4. In same pot pasta was cooked, add butter over high heat, till it begins to melt.
  5. Add shallot, carrot and celery, cook till onion becomes tender but not brown.
  6. Add flour, salt, pepper, garlic powder and dry mustard, stir till flour is completely mixed in and pan is dry.
  7. Add chicken stock, milk and peas, stir constantly with a wire whisk until sauce begins to thicken.
  8. Add chicken back to pan, cheese and rotini, remove from heat. Stir till combined.
  9. Pour into casserole dish.  If desired, sprinkle top with a thin layer of bread crumbs and drizzle with melted butter.
  10. Bake for 35 minutes, uncovered.

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