Cheesy Chicken Corkscrew Casserole is made with rotisserie chicken, broccoli and a creamy cheese sauce.
INGREDIENTS
- 1 lb. box corkscrew pasta
- 1 rotisserie chicken – deboned
- 2 heads of broccoli
- 4 sweet peppers
- 1 cup chopped onions
Cheesy Cream Sauce
- 4 cups milk
- broth from the boned chicken
- 4 tablespoons butter
- 4 tablespoons flour
- 8 oz. sharp cheddar cheese
- 4 – 5 dashes hot sauce
- salt and pepper
Topping
- Parmesan cheese
INSTRUCTIONS
- Put a large pan of salted water on and bring it to a boil. Cook pasta for about 7 minutes. Throw the broccoli in for the last minute. You don’t want it to be cooked all the way, it will finish cooking when it is baked. Drain and rinse with cold water.
- Chop the remaining vegetables and add to a large bowl. Add the pasta and chicken.
- Melt the butter in the pan you cooked the pasta in. Stir in the flour. When it is thoroughly mixed in add the milk, broth and hot sauce. Cook until it thickens. Add the cheese, salt and pepper. Taste to adjust seasoning. Pour the sauce into the bowl with the pasta and chicken. Stir to combine.
- Place pasta in a 9 x 13 dish or individual casserole dishes that have been sprayed with cooking sprays. Top with a little parmesan cheese.
- Bake at 375 degrees for about 35 minutes, If making ahead to bake later add 15 minutes to the cooking time.