Ingredients
Scale
- 2 cups cooked pasta
- 1 pound cooked chicken, shredded
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Crumbled pie crust or biscuit topping
Instructions
- Cook pasta according to package instructions; set aside.
- In a large skillet, combine chicken, peas, carrots, and celery. Cook until vegetables are tender.
- Add heavy cream, chicken broth, garlic powder, salt, and pepper. Simmer until slightly thickened.
- Mix in cooked pasta and Parmesan cheese. Transfer to a baking dish.
- Top with crumbled pie crust or biscuit topping.
- Bake at 375°F (190°C) for 20 minutes or until golden and bubbly.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a gluten-free version, use gluten-free crust or skip the crust topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg