Ingredients
Scale
- 2 cups cooked pasta
- 1 pound cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- 1/2 cup flaky pie crust crumbs
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat and sauté garlic and onion powders briefly.
- Add chicken, vegetables, chicken broth, and heavy cream; simmer until heated through.
- Mix in cooked pasta, cheese (if using), salt, pepper, and thyme.
- Transfer mixture to a baking dish, sprinkle with pie crust crumbs.
- Bake for 20-25 minutes until bubbly and golden on top.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a gluten-free version, use gluten-free pasta and topping.
- Adjust creamy sauce thickness with more broth or cream as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, simmer
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 125mg