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.
Breaking: Robert De Niro Vows to Leave the US Permanently if the 45th Returns to Office
SHOCK!!! Tesla CEO Elon Musk revealed a new water engine that will destroy the entire auto industry!
The Secret to Fast and Perfect Ironing: Use Aluminum Sheets
White Chocolate Rocky Road Fudge
Cranberry Orange Bread with Simple Glaz
Philly Cheesesteak Tortellini Pasta