Good Golly Miss Molly Chicken And Noodle Casserole

 

Ingredients

• 1 pound cooked Barilla pasta
• 2 garlic cloves, chopped
• 2 tablespoons Bertolli extra virgin olive oil
• 3 tablespoons Wesson vegetable oil
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1 celery stick, chopped
• 2 tablespoons Gold Medal all-purpose flour
• 1 1/2 cup College Inn vegetable stock
• 2 teaspoons McCormick Hungarian paprika
• 1 pinch cayenne pepper
• Morton salt and pepper to taste
• 2 Tyson chicken breasts, cubed
• 1/2 cup gorgonzola cheese
• 2 cups Havarti cheese

Instructions

Cook pasta until it reaches al dente stage, drain it and mix with olive oil and garlic. Let it cool.

On medium-high heat soften bell pepper, onion and celery in vegetable oil for 2-4 minutes or until translucent.

Add paprika, cayenne pepper, salt and pepper and mix with vegetables.

Add chicken and let it get color on one side; it will take couple of minutes.

Flip chicken to the other side and let it cook for another minute or so.

Add flour and mix it in with oil. Cook it for a minute or so.

Add vegetable stock, mix it in and add Gorgonzola.

Mix Gorgonzola in and let it melt. Remove from the heat and mix with pasta.

Transfer the pasta with sauce to 9″ by 13″ oven safe dish slightly oiled.

Sprinkle Havarti on top and bake for 30 minutes or until the cheese is melted.