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.
My whole family loves this meatloaf, meatloaf with a surprise!
Irresistible No-Bake Mini Turtle Cheesecakes – A 5-Star Delight!
Libby’s Perfect Pumpkin Roll Recipe: A Timeless Classic
Caramel Pecan Shortbread Bars :
Highly polished floor, they also use it in luxury hotels: you can look at yourself in the mirror
Vinegar and baking soda shiny floors: a sparkle revolution
5 tips for cleaner, brighter dishes in the dishwasher
BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
Grilled Chicken Cutlets with Lemon Sauce