recipe
Prep Time
15 min
Cook Time
20 min
Servings
6
Ingredients
-
½ lb dry pasta shells, cooked al dente
-
2 tbsps butter
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3 tbsps flour
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1 cup chicken stock
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1 cup milk, heated
-
2 ½ cups cheddar cheese
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1-2 tsp hot sauce
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1-2 tsp salt
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½ cup frozen peas, rinsed to separate
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¼ cup bread crumbs
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¼ cup bacon, cooked and chopped
Directions
- 1. In a medium saucepan, melt butter. Meanwhile, heat milk and stock together over medium heat.
2. Whisk flour into melted butter and cook for 2 minutes. Slowly whisk in milk, stock mixture over medium heat until smooth.
3. Cook 2 to 5 minutes until mixture comes to a simmer and is smooth. Remove from heat and stir in cheese, hot sauce and salt.
4. In a large bowl, mix cooked pasta with sauce to blend well. Fold in chicken and peas.
5. Pour into a buttered 9 x 13 baking dish. Top with breadcrumbs and bacon.
6. Bake at 350 degrees for 15 to 20 minutes until breadcrumbs are golden brown. Serve warm.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.