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.
1 10 0z can of chicken (Wal-Mart brand the best)
1/4 cup chopped onion
1/4cup chopped celery
1/4cup diced carrots
1/4 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
1/4 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.