Chicken-Pasta Casserole
Buttery Corn and Green Beans
Ingredients
- 1 (16-oz) pkg spaghetti
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp dried crushed rosemary
- 3 cups milk
- 1 (8-oz) block Monterey Jack cheese, shredded
- 3 cups shredded rotisserie chicken
- 1½ cups crushed round buttery crackers
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain, and place in a large bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add flour, garlic powder, and rosemary; cook, stirring constantly, 2 minutes. Gradually add milk, whisking until mixture is smooth. Cook, whisking frequently, until mixture is thickened and bubbly.
- Gradually stir in cheese until blended. Spoon cheese mixture over pasta; add chicken and toss until blended. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with crushed crackers.
- Bake 30 to 35 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 (10-oz) pkg frozen steamable corn in butter sauce
- 2 (10-oz) pkg frozen steamable cut green beans
Side Dish Instructions
- Microwave corn according to package directions.
- Microwave green beans according to package directions; season with salt and pepper to taste.
Kid-Friendly Meal Plan
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