Serves: 4-6
Ingredients:
1 boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
8 oz. Rotelle pasta, dry
2 celery ribs, cut into moon shapes
6 tablespoons unsalted butter, divided
1/4 cup flour
onion powder, to taste
1 tablespoon chicken bouillon granules
2 1/4 cups whole milk
3/4 cup shredded mild cheddar cheese
1/4 cup Italian style seasoned bread crumbs
Directions:
Preheat oven to 450 degrees. Coat chicken breast with oil and season with pepper. Bake on a baking dish lined with aluminum foil for 30 to 35 minutes or until the juices run clear. Reduce oven temperature to 350 degrees. Cut chicken into bite-sized pieces. Cook pasta and celery together according to pasta package directions. Melt 4 tablespoons butter in a large saucepan over medium heat. whisk in flour. Add onion powder and chicken bouillon. Gradually stir in milk. When thick and bubbly, remove from heat and immediately stir in cheese. Add chicken, pasta, and celery. Stir until well combined and put in a casserole dish. Melt 2 tablespoons butter and mix with breadcrumbs. Sprinkle breadcrumb mixture over pasta dish. Bake for 30 minutes. Let rest for 10 minutes before serving.
Former Browniemaker 