Chicken Pasta Bake

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WHAT YOU NEED:

16 ounces of cooked pasta

2 cups of cooked chicken, cubed

1 tsp minced garlic

3 Tbsp butter

3 Tbsp flour

1/2 cup diced green pepper

1/2 cup diced mushroom

2 cups chicken broth

1 cup plain greek yogurt

1 1/2 cups shredded gouda cheese

1 1/2 cups shredded mozzarella cheese

1 – 14.5 ounce can diced tomatoes, drained

salt and pepper

Tony Chachere’s

Oregano

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STEP 1: Place onion, green pepper, mushrooms, garlic and butter in a skillet and sautee for 2 mins. Stir in the flour and cook for another 2-3 mins. Whisk in the chicken broth. Stir until the broth thickens.

STEP 2: Whisk in the yogurt. Add 1 cup gouda cheese and 1 cup mozzarella cheese and stir until melted. Stir in the cooked pasta, chicken, and can of tomatoes. Season to taste with salt, pepper, and Tony Chachere’s.

STEP 3: Spoon the pasta into a greased 9×13 baking dish. Top with remaining cheese and sprinkle with oregano. Bake at 350 degrees for 20-25 mins, or until cheese is melted and browning. ENJOY! 🙂

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My Grandma has been making this recipe for years and it is seriously delicious! This pasta bake is really filling and provides us with left overs for the entire week. Tyler is not a fan of mushrooms and he still loved it. He didn’t even notice I actually added a little more than the recipe called for! This recipe is perfect for those really busy weeks when you don’t have any time to cook, which happened to be this week for us, so we made it last night. 🙂

Thanks for stopping by! 🙂