Garlic Parmesan Chicken Pasta Bake
for 12 servings
6 tablespoons butter
1 ½ tablespoons garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
1 sprig fresh rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen pea
1 cup parmesan cheese, plus more for topping
1 cup water
¼ cup breadcrumb
fresh parsley, chopped, for garnish
Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
Add flour and stir.
Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
Repeat once. Top with noodles, remaining water and cheese.
Cover with foil and bake for 40 minutes at 400°F (200°C).
Remove the foil, sprinkle the top with breadcrumbs.
Broil for 5-10 minutes or until golden brown.
Serve with chopped parsley as garnish.
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