We were getting ready
to leave for an extended time and I had not been grocery shopping,in order too empty out
the kitchen. So our food supply was very low…what
to make for supper? Looking in the
pantry I noticed I had a 10oz. can of chicken hmm. After Goggling for recipes meant for canned chicken,
nothing sounded like it tasted worthy of this lovely can… therefore the most delectable
recipe was born where Chicken-Pot Pie meets Pasta Primavera with a twist.
Preheat oven to 350
Use square casserole.8x8
2 cups of uncooked pasta what ever you have on hand...I used Orecchiette to
be cooked with less 2min. time because the baking will cook the rest.
1cup Panko
1 10 0z can of chicken (Wal-Mart brand the best)
*******
1/4 cup chopped onion
1/4cup chopped celery
1/4cup diced carrots
1/4cup peas
1/4 cup butter or olive oil or half of each 3 TB to
sauté veggies and 1 TB for Panko topping
1 clove of minced garlic
*******
2 TB flour
*******
1cup of chicken broth
1/2cup milk
1/4 cup mayonnaise(2TB works too)
1/4 cup dry white wine
1/4 grated cheese
Salt and pepper
*******
Open can of chicken rinse and drain
Sauté the next 6(six) ingredients with 3 TB
butter/oil
Add 2TB flour to make roux, blend adding the next 5(five)
liquid and cheese ingredients... If too thick add more broth or milk or even
pasta water. This is not thick but should thicken some with the flour.
Add chicken just as it comes out of the can (don’t
treat it like tuna salad) to the creamed veggies. Set aside
Brown the Panko with the 1TB butter left. I threw-in
parsley, Lawry’s salt, pepper (whatever you like here for some pzazz)
Layer: pasta then creamed veggies an top with
butter and browned Panko.
BAKE about 30 minutes…
I guarantee all will love this recipe and no
leftovers for sure.
ENJOY.
