Dinner

WI Chicken Vegetable Casserole w/ Cream Sauce is for Dinner.

WI Chicken Vegetable Casserole w/ Cream Sauce takes several minutes to prepare.

WI Chicken Vegetable Casserole w/ Cream Sauce takes several minutes to cook.

WI Chicken Vegetable Casserole w/ Cream Sauce makes 6 servings.

The ingredients for WI Chicken Vegetable Casserole w/ Cream Sauce are:

non-stick cooking spray
20 oz GV Frozen Boneless Skinless Chicken Breasts cut up into bite-sized pieces
1 Tbsps Olive oil
1 Tbsp Olive oil
3 tsps Minced Garlic in water
2 Tablespoons all Purpose Flour
2 Tbsps Salted butter
10oz 1% Lowfat Milk
1/4 tsp White Pepper
2 tsp Italian Seasoning
1 Tbsp Great Value Parmesan Cheese
336 grams Barilla Plus Farfalle pasta
1 orange, red OR yellow Bell Pepper diced small
1 small Zucchini quartered and sliced small
1 small Summer squash quartered and sliced small
56 grams Great Value Shredded Fiesta blend cheese

Here is how you make WI Chicken Vegetable Casserole w/ Cream Sauce:

Spray a 9X13 baking pan with non-stick cooking spray. Set aside. Heat 1 Tbsp olive oil in a deep non-stick skillet, over med/high heat. Add chicken and saut? until no longer pink. Set aside in a large bowl. In the same skillet add another 1 Tbsp olive oil and saute the bell pepper, zucchini and summer squash just until tender. Set aside with the chicken. Cook pasta according to package directions. Meanwhile, prepare the white sauce by placing the butter in a small sauce pan. Melt the butter but don't let it burn. Add the flour and stir for 1 minute. Don't let the mixture turn brown. Add milk and continue to stir until it starts to bubble for 1 minute. Remove from heat and add white pepper, Italian seasonings and parmesan cheese. Stir to combine. When pasta and cream sauce is done add to the large bowl with the chicken mixture and combine all. Preheat oven to 350. Pour mixture into the 9X13 baking pan. Sprinkle shredded cheese over the top, cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 5 additional minutes. Divide in 6 and serve. Serving Size:?6

The nutritional information for WI Chicken Vegetable Casserole w/ Cream Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 463.1

• Total Fat: 16.4 g
• Cholesterol: 75.3 mg
• Sodium: 340.3 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 5.2 g
• Protein: 34.2 g