Ingredients
Scale
- 2 cups cooked pasta (penne or rigatoni)
- 1 lb cooked shredded chicken
- 1 cup frozen peas and carrots
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream or milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Crumbled puff pastry or pie crust for topping
Instructions
- Cook pasta according to package instructions and set aside.
- In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and cream, cooking until mixture thickens.
- Add shredded chicken, peas, carrots, garlic powder, onion powder, salt, and pepper. Stir well.
- Mix in cooked pasta and shredded cheese until creamy and combined.
- Transfer to a baking dish, sprinkle crumbled puff pastry or pie crust on top.
- Bake at 375°F (190°C) for 20 minutes until golden and bubbly.
Notes
- You can substitute cooked rotisserie chicken for ease.
- Use pre-made puff pastry for quicker assembly.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg