Creamy Chicken and Pea Casserole
"This has sun-dried tomatoes and artichokes added and it really good"
Ingredients
Nutritional
- Serving Size: 1 (460 g)
- Calories 687.6
- Total Fat - 23.9 g
- Saturated Fat - 10.9 g
- Cholesterol - 188.9 mg
- Sodium - 872.7 mg
- Total Carbohydrate - 84.4 g
- Dietary Fiber - 12.9 g
- Sugars - 5.4 g
- Protein - 37 g
- Calcium - 521.3 mg
- Iron - 3.9 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking.
Step 3
While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/2 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well.
Step 4
Pour into a lightly greased casserole dish and spread out evenly.
Step 5
Bake in preheated oven 30 minutes or until bubbly.
Step 6
Sprinkle evenly with remaining 1/2 cup fontina and 1/2 cup parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.
Tips
No special items needed.