Ingredients
Scale
- 2 cups cooked shredded chicken
- 12 oz pasta (penne or shells)
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1 cup heavy cream
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup flaky pie crust crumbs
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package instructions, drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk and heavy cream, whisking constantly to make a smooth sauce. Cook until thickened, about 5 minutes.
- Add cooked chicken, peas, carrots, celery, thyme, salt, and pepper to the sauce. Stir well.
- Combine cooked pasta with the sauce. Transfer to a baking dish.
- Sprinkle shredded cheddar, Parmesan cheese, and crispy pie crust crumbs on top.
- Bake uncovered for 20-25 minutes until bubbly and golden brown. Serve hot.
Notes
- Use pre-cooked chicken to save time.
- You can substitute with turkey or ham.
- Add extra vegetables for more color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake, Cook
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg