Chicken Pasta Hot Dish
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, rotini
|
|
| ¼ | cup |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 3 | cups |
milk
|
|
| 3 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
chicken
or turkey, cooked, diced |
|
| 3 | tablespoons |
corn flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, rotini
|
|
| 59 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 7.1E+2 | ml |
milk
|
|
| 7.1E+2 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
chicken
or turkey, cooked, diced |
|
| 45 | ml |
corn flakes
crushed |
|
Directions
Cook pasta according to package directions; drain.
In a large saucepan melt butter.
Stir in flour and salt.
Blend in milk.
Cook, stirring constantly, until thickened and bubbly.
Add cheese; stir until melted.
Combine pasta, cheese sauce and chicken.
Mix well.
Pour into 3 quart casserole.
Top with cornflake crumbs.
Bake at 350℉ (180℃) until hot, about 30 minutes.
