Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake by

Gigi Stewart, M.A.

Media

Shopping List

  • 4 cups of pasta
  • 2 cups shredded chicken
  • 1/2 cup of shredded carrots
  • 1/2 cup of green peas
  • 2 tbsp of cream cheese
  • 1 cup of chicken stock
  • 1/2 cup of milk
  • 1 tbsp of Parmesan cheese
  • Salt
  • 1 Lemon zest
  • Freshly ground pepper
  • 1/2 cup bread crumbs / gluten free • 1 tbsp of butter
  • 1 tbsp of parmesan cheese
  • 2 tbsp fresh chives

 

Instructions

  1. Incorporate 2 cups of shredded chicken with 4 cups of pasta in a bowl.
  2. Add 1/2 cup of of shredded carrots, 1/2 cup of green peas and mix.
  3. Mix the cream cheese, the chicken stock, the milk, salt, pepper and the lemon zest on a different bowl.
  4. Add the liquid mix to the pasta, stir and serve in a casserole dish.
  5. Put the bread crumbs, the butter, the parmesan cheese and the fresh chives in a bowl, mix them together and spread the mix over the pasta.
  6. Bake the pasta at 350° F for 30 minutes.

 

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