“Many years ago I made this recipe in one of my cooking classes. Its been a family favorite since and we like to serve it with garlic bread and a garden salad. Very satisfying and tasty.. hope you enjoy! :)”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
  2. In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
  3. Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
  4. Add your seeded mustard and cheese.
  5. Once combined, add your chicken and cooked drained pasta.
  6. Pour mixture into a oven proof dish 9-1/2" x 1-1/2" (i use Pyrex pie dish)and set aside.
  7. To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
  8. Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
  9. Serve on its own or with a salad and garlic bread.

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