Creamy, Dreamy Chicken And Spirals
From CaraSings 10 years agoIngredients
- 2 cup rotini pasta shopping list
- 1/4 cup butter shopping list
- 3 tablespoons all-purpose flour shopping list
- 2 cups milk shopping list
- 3 cups shredded cheddar cheese shopping list
- 1 (8 ounce) package cream cheese, cubed shopping list
- 1/4 cup white wine shopping list
- 1 tablespoon spicy brown mustard shopping list
- 3 pinches ground nutmeg shopping list
- 1/2 teaspoon salt shopping list
- 2 cups chopped cooked chicken (2 large BSCB) shopping list
- 10 buttery round crackers, crushed shopping list
- 2 tablespoons grated parmesan cheese shopping list
- 2 teaspoons butter, melted shopping list
How to make it
- 1 Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- 2. Melt butter in a saucepan over medium heat. Add flour a tablespoon at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for one minute, stirring constantly. Remove from heat and stir in cheddar cheese until melted. Stir in cream cheese and until melted. Add wine, and season with mustard, nutmeg and salt.
- 3. Pour cooked noodles in pan. Layer chicken pieces over the noodles. Pour sauce over the chicken. In a small bowl, mix the cracker crumbs, Parmesan cheese, butter, and sprinkle over the sauce.
- 4. Bakes in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. Cool for 10 minutes before serving.
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