I can eat leftovers over and over again and it doesn't bother me in the least. My sister however, is not a fan of leftovers unless she revamps the meal completely.
When I revamped the Rosemary Balsamic Crock-Pot Chicken and used the leftovers to make this delicious casserole bake I had a thought that my sister would be proud.
Anytime I revamp leftovers I dedicate the meal to her; okay, maybe I just think of her and think that this is something she'd probably do.
This Rosemary Balsamic Chicken Casserole takes the chicken leftovers from yesterday, add a few things, and end up with this delicious casserole bake that my son likes to call Mac and Cheese.
I like to use Quinoa Pasta, but any pasta will work. I've also made this casserole with gluten free flour and it turns out great as well. Though, for GF (Gluten Free) novices, when using gluten free flour to thicken or for a roux you will need to cook it a little longer to get it to really thicken.
Rosemary Balsamic Chicken Casserole Bake
Active Time: 25 minutes
Inactive Time: 25 minutes
8oz pasta, uncooked (quinoa pasta is my favorite)
1/4 c. butter
3 cloves garlic, minced
1/4 c. onion, diced
1/4 c. flour
1/4 tsp rosemary
1/4 tsp garlic powder
1/4 tsp seasoning salt
1/8 tsp black pepper
2 c. milk
2 c. cheese, shredded (white cheddar is my favorite)
1 1/2 c. rosemary balsamic chicken, leftovers (you can use a bit more or less depending on your leftovers)
1 1/2 c. frozen peas
Optional: 1/4 c. bread crumbs
- Preheat oven to 325 degrees, and pull out an 11x13 casserole dish.
- In a medium to large pan/pot boil water and cook your pasta according to the directions on the box. When cooked drain the pasta and pout it into the prepared dish.
- In a large saucepan melt your butter over medium heat. While your butter is melting add the garlic and onion to the pan and saute it with the butter.
- Turn the pan down to medium-low and add the flour (gluten free flour works great). Stir to combine everything. Remove the pan from the heat and add the rosemary, garlic powder, seasoning salt, and black pepper. Stir to combine everything.
- Add the milk to the pan and stir the mixture constantly for 5-8 minutes until the sauce thickens. If you used gluten free flour you will need to stir the sauce up to 10 minutes longer to truly thicken it.
- When the sauce is thickened add the cheese to the pan and stir until the cheese is melted.
- Finally, remove the pan from the stove and add the chicken and peas. Stir until everything is combined.
- Pour the sauce in the pan into the prepared casserole dish with the cooked pasta. Stir to combine the pasta and the sauce and top it with the optional bread crumbs.
- Bake the casserole at 325 degrees for 20 minutes.
- Store leftovers in the refrigerator.
Happy Rosemary Balsamic Chicken Casserole eating!