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.
MOJO POTATOES Recipe
Tangy-Sweet Bliss: Lemon-Berry Ritz Icebox Cake Recipe
GARLIC PARMESAN ROASTED BRUSSEL SPROUTS
Homemade Angel Biscuits
Tropical Mango Strawberry Swirled Slushies
Effective Steps for Cleaning Between the Glass Panes of Your Oven Door
CINNAMON SUGAR DONUT SWEET BREAD
Squeaky-clean floors and lightened joints: the trick to clean them in a single pass
PHILLY CHEESESTEAK EGG ROLLS – A Delicious Fusion of Flavors
