Chicken Pasta Hot Dish
Submitted by koolmaster
Rotini pasta in creamy cheddar sauce with diced chicken, baked until bubbly and topped with crunchy cornflake crumbs. Midwestern comfort.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis Midwest classic delivers pure comfort in casserole form.
Rotini twists get coated in a homemade cheddar cheese sauce that starts with a butter-flour roux, then diced chicken folds in before the whole thing goes into a baking dish.
Crushed cornflakes scattered on top bake into a golden, crispy cap that contrasts perfectly with all that creamy, cheesy pasta underneath.
Kitchen Tips
- Roux technique: Whisk flour into melted butter and cook for a minute before adding milk so your sauce doesn’t taste raw or floury.
- Shred your own cheese: Pre-shredded cheese has anti-caking agents that can make sauce grainy. Grate a block for smoother results.
- Cornflake topping: Add this right before baking so it stays crisp instead of getting soggy from sitting on the hot filling.
Ingredients
Directions
Cook pasta according to package directions; drain.
In a large saucepan melt butter.
Stir in flour and salt.
Blend in milk.
Cook, stirring constantly, until thickened and bubbly.
Add cheese; stir until melted.
Combine pasta, cheese sauce and chicken.
Mix well.
Pour into 3 quart casserole.
Top with cornflake crumbs.
Bake at 350℉ (180℃) until hot, about 30 minutes.
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