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Ingredients

How to make it

  • Preheat oven to 350F. Prepare 1 13×9 or 2 8×8 or 2 quart casserole dishes with cooking spray.
  • Melt butter in a large 5 qt. pot. Add onion, cook until softened. Add carrots, cook for 2 minutes. Add celery, cook for 1 min. Add garlic, cook for 2 minutes. Add flour. Cook until a lightly brown roux forms around the veggies.
  • Slowly add stock, and whisk to incorporate. Remove from heat. Add shredded chicken, mayo, cooked pasta, corn peas, and half shredded cheese. Mix to incorporate. Pour into casserole(s), I set one aside at this point to cool completely to freezer for another great dinner.
  • Top with remaining cheese. Bake on middle rack for 15-20 minutes until bubbling. Transfer to top rack and turn on broiler. Broil until golden brown, about 2-3 minutes.
  • Allow to set for 5-10 minutes before serving. Garnish with pea sprouts.

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