How To Make Chicken and Pasta Casserole with Mixed Vegetables
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded
- 8 oz pasta, cooked according to package instructions
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
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Gradually whisk in the milk, garlic powder, dried thyme, salt, and pepper. Cook for 3-4 minutes until the sauce thickens.
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In a large bowl, combine the cooked pasta, shredded chicken, mixed vegetables, and the sauce. Mix well to coat everything evenly.
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Transfer the mixture to a greased casserole dish and sprinkle the shredded cheddar cheese on top.
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Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
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Remove from the oven and let it rest for a few minutes before serving.
Nutrition
- Calories : 460kcal
- Total Fat : 15g
- Saturated Fat : 8g
- Cholesterol : 75mg
- Sodium : 480mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 28g
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