Chicken Asparagus Pasta Bake
Miz Helen's Kitchen
Ingredients
3 cups cooked chicken, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
3 cups fresh asparagus, chopped
Whole fresh asparagus for the top
6 tablespoons butter
1 onion, chopped
1 cup pimentos, chopped
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne
2 teaspoon thyme
1 cup Montrey Jack Cheese, grated
1 cup Sharp Cheddar Cheese, grated
1/4 cup flour
3 cups milk
2 teaspoons Dijon mustard, coarsely ground
1/2 cups Panko (Japanese Bread Crumbs)
1 pound Cellentani Pasta, cooked al dente
Cooking Oil Spray For The Baking Dish
Directions
In a large bowl, mix the cooked chopped chicken with 1 teaspoon, salt, pepper and thyme. Mix well and set aside.
Prepare the asparagus and mix with the seasoned chicken.
In a large Pasta Pot, cook the Cellentani in very salty water until al dente about 8 minutes. Drain Well and stir into the Chicken and Asparagus mix.
In a large skillet, melt the butter and saute the onions until clear. Add the pimentos, 1 teaspoon salt, pepper, 1/8 teaspoon cayenne, and 2 teaspoons thyme. Lower heat and mix well.
Mix the flour and milk until the flour is disolved in the milk. Add the Dijon and mix until well blended.
Add into the skillet with the onion, the Montrey Jack, Cheddar Cheese and the milk mixture. Stir constantly until the cheese is completely melted and thick.
Pour the melted cheese mixture over the pasta, Chicken, Asparagus mixture and mix well.
Spray a 9X13 baking dish with a cooking spray.
Pour the entire mixture into the prepared baking dish.
Place the whole Asparagus on the top of the dish, then sprinkle with the Panko Crumbs.
Place uncovered into a 350 degree oven for 30 minutes.
Remove From Oven and let set for 10 minutes before serving.
Enjoy!