Chicken Cheddar Casserole
From MOfarmwife 11 months ago
- 1 hour to make
- Serves 6
I made this when looking for something different to feed the guys for lunch. This is adaptable to Mexican, Italian, or basic American cooking. You can add sweet peppers or jalapeño peppers, or change out the pasta for variety.
Ingredients
- 2 cups cooked mini pasta shells shopping list
- 1/2 sweet onion, diced shopping list
- 1 1/2 - 2 cups canned chicken. Reserve the juice. shopping list
- Garlic powder to taste shopping list
- 1/4 cup butter shopping list
- 1/4 cup flour shopping list
- 1 tsp oregano or Italian seasoning shopping list
- 1 1/2 cups chicken broth (I used part of the liquid from the canned chicken.) shopping list
- 1/4 cup cream shopping list
- 3/4 cup Parmesan cheese, shredded shopping list
- 2 cups cheddar cheese, shredded shopping list
- 1 can of Rotel, drained shopping list
How to make it
- Cook pasta. Set aside.
- Sauté onion in butter. Add flour and mix in, heat until blended.
- Heat chicken broth and add cream, simmer until creamy.
- Mix pasta, sauce, Rotel, Parmesan cheese, half of cheddar cheese, and seasonings; stir together.
- Put in 9 x 13 pan. Cover with a layer of cheddar cheese. Bake at 375 degrees for 30 minutes.
People Who Like This Dish 1
- MotherAnn Charlestown Twp., Ohio
- MOfarmwife Nowhere, Us
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments