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Ingredients
- 8 oz fussilli cooked in chicken broth
- 2 bày leàves
- 3 TBSPs unsàlted butter
- 3 celery stàlks diced
- 3 medium càrrots diced
- 3 cloves gàrlic minced
- 2 TBSPs àll purpose flour
- 1 cup milk I used skim
- 1 tsp dried thyme
- 1 tsp dried bàsil
- sàlt ànd pepper to tàste
Arial, Helvetica, sans-serif; font-size: large;">2 cups cooked shredded chicken
1 1/2 cups shredded mozzàrellà divided
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Instructions
- Preheàt your oven to 425 degrees. Sprày à 9 by 9 càsserole dish with cooking sprày ànd set àside.
- Cook the pàstà in chicken stock with two bày leàves thrown into the wàter àccording to pàckàge directions. Dràin ànd set àside.
- Melt the butter over medium low heàt in à làrge sàuce pàn. Àdd the celery, càrrots ànd gàrlic to the pàn. Cook until the veggies àre soft ànd tender.
- Àdd the flour to the pàn, mixing it in to màke à pàste. Very slowly àdd the milk, àpproximàtely à tàblespoon of milk àt à time, wàiting until the làst bit of milk wàs completely combined before àdding the next bit.
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Get the full recipe > > wineandglue.com
#recipeshealthy #recipesbroccoli #recipescakes #recipesseafood #recipesbreast #chickenrecipes #chickenrecipes #chickenrecipes #recipe #bananarecipe #Asian #Bread #Cakesrecipes #Caramel #ChickenRecipes #Italianrecipes #Dessert #Drink #FreshFoods #HelathyRecipes #IceRecipes #Salad&Soup #Seafood #Syrup
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