June 09, 2017
Dinner, Main Dish, Casseroles,
Poultry, Chicken, Pasta, Fusilli , Vegetables, Pantry/Shelf, Quick Meals, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Cooked Chicken or Beef, Cooked Chicken more
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"Love pasta bakes and this one from Super Food Ideas March '17 sounds so good."
Cook pasta in a large saucepan of boiling, salted water, following packet direction until tender, adding broccoli and peas and corn in the last 2 minutes of cooking time, drain well and then return pasta mixture to pan.
Meanwhile, melt margarine in a medium saucepan over medium heat and add flour and cook, stirring for 1 to 2 minutes or until mixture bubbles and then gradually stir in warm milk and bring to the boil, reduce heat to low and cook, stirring for 4 to 5 minutes or until sauce thickens and season with salt and pepper and then stir in cheese.
Preheat oven to 200c/180C fan forced.
Grease a 6cm deep 2.5 litre (10 cup) capacity ovenproof dish.
Add sauce, chicken, spinach and onion to the pasta mixture and stir to combine and then spoon mixture into prepared dish and sprinkle with remain cheese and breadcrumbs.
Bake for 15 to 20 minutes or until golden and then stand for 5 minutes before serving.
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Good and filling even with our changes based on what was on hand. We skipped the broccoli and for the spinach subbed kale, otherwise made as directed. Thanks for sharing!