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.
I grow tomatoes with the trick my grandfather taught me! Generous harvest
Cucumber Bites with Herbs Cream Cheese and Cherry Tomato
My Entitled Neighbor Forced Me to Take down My Old Fence – How Karma Got Her Back Is Unbelievable
I Accidentally Overheard My Husband’s Family’s Intentions for Me – I Decided to Outsmart Them All
Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen
Sautéed Asparagus and Mushrooms: A Quick and Flavorful Side Dish