PREPARATION:
1 – Pre-heat the oven to 350°F (175°C) and lubricate a 9×13-inch casserole dish or a baking dish of comparable dimensions.
2 – In a large saucepan, bring water to a simmer. Add the sliced carrots and frozen peas and sauté for approximately 3 to 4 minutes, or until tender. Drain and reserve.
3 – Melt the butter in the same saucepan over medium heat. Add the sliced onions, celery, and red bell pepper, if using, and sauté until translucent and tender.
4 – Sprinkle the flour over the sautéed vegetables and butter. Continuously stir for approximately two minutes to brown the flour and form a roux. Incorporate the chicken broth and milk gradually until the mixture is homogeneous. Stirring constantly, continue cooking until the sauce thickens. Add garlic powder, onion powder, freshly ground black pepper, and salt to taste.
5 – Combine the cooked chicken, cooked pasta, cooked vegetables, cooked peas, and half of the shredded cheddar and mozzarella cheese in a large mixing basin. Pour the sauce over the ingredients and combine gradually until everything is evenly coated.
Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
Avocado Salad
WE ARE REMOVING SCAMMERS FROM THE GROUP.
Love Knows No Boundaries
Enchilada Lasagna
Whats missing from this burger
Breaking: Michael Jordan Relocates from ‘Woke’ California to a Red State
Floor, joints white in 10 minutes: the secret of tilers revealed
“I’m Leaving Y’all”: Whoopi Goldberg Exits “The View” Amid Controversy Over Miranda Lambert
