Thursday, February 23, 2012

Cheesy Chicken and Shells

We had this yummy dinner when we were in Pipestone for Clara's baptism over Christmas.  It's from Taste of Home (which apparently has a cook book?). I found it online and recreated it last weekend. I think next time I'll substitute Cheddar cheese for the Velveeta (I contemplated it this time but didn't get around to figuring it out). In the future I'm also going to make the roux out of butter and flour (not water). I went ahead and made the change below. This is definitely a rich, winter meal. Not one for when you're watching your figure in May.

Cheesy Chicken and Shells

3 cups medium sized shell pasta, cooked al dente
3 cups cooked, cubed chicken
2 cans cream of chicken soup
8 oz. Velveeta cheese
2 1/2 cups chicken broth
4 tbs. butter
4 tbs. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry season
1/4 tsp. paprika
6 tbs. bread crumbs
2 tbs. butter, melted

Preheat oven to 350 degrees.

Make a decision. Do you have a crock that you make mix everything in on the stove top and put in the oven or do you want to transfer it to a baking dish? I went with the crock.

Over medium heat melt 4 tbs. butter and stir in flour mixture. Cook a few minutes so that flour taste disappears. Whisk in chicken broth and continue to cook a few minutes until thickened.

Stir in chicken soup, Velveeta, and seasonings.  Stir until well combined/melted.

Add in pasta and chicken.  Top with bread crumbs and 2 tbs melted butter (mix these before you pour them on top).

Bake for 30 minutes until golden brown and bubbly.

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