I had to take something to a friends house last week for a get-together. I don’t know why but potluck type functions always throw me into a small panic because I think ACK!! I DON’T HAVE ANYTHING! MY MIND IS BLANK! WHAT IF THEY DON’T LIKE IT? I DON”T KNOW WHAT TO DOOOOOOOO!!!! That’s my insecurities talking, right there. You probably can’t tell by my page and my friends would think I was nuts, but I’ve always been an introvert. I’m more comfortable blending in with the wall paper. I always pushed my older brother ahead of me...to talk for me...and I do the same with IT Guy. Anyway...I settled on this dish to take to try out for my church friends. I figured, if anyone can be forgiving on a dish that may or may not be fit to eat, they can. Turns out, it turned out! This was excellent. And the way I could tell it was good? The dish was nearly wiped clean. I think there was only one tiny serving left when it was time to go. So yay!
Chicken Alfredo Ziti Bake
12 ounces ziti pasta ~ cooked al dente
3 cups cooked, shredded chicken (can use rotisserie chicken)
1 cup fresh grated Parmesan cheese
3 tablespoons butter
3 tablespoons flour
3 - 4 garlic cloves ~ minced
1 cup chicken stock
1 cup milk
3 cups grated mozzarella cheese
Salt & pepper to taste
Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray.
In a medium sauce pan, melt the butter over medium heat.
Add the minced garlic and cook until fragrant...about 2 minutes.
Whisk in the flour and cook and stir an additional 2 minutes.
Pour in the chicken stock and the milk and cook and stir until thickened.
Add the grated Parmesan cheese and the salt and pepper. Stir until cheese melts.
Cook pasta and drain. Return pasta to the pot and add the cooked, shredded chicken.
Pour in the Alfredo sauce and toss to coat.
Add half of the pasta mixture to the baking pan then half of the mozzarella cheese.
Repeat with remaining pasta mixture and mozzarella cheese.
Bake for 25 - 30 minutes until cheese has melted and begins to brown.
Here we go! Let's cook!
Cook the garlic in the butter for a few minutes.
Then add the flour and cook and stir for a minute or so.
Add the chicken stock and the milk and cook until thickened. Then add the parmesan cheese, salt and pepper and stir until cheese has melted.
Pour the sauce over the cooked and drained pasta and the cooked and shredded chicken. Stir to coat.
Pour half of the pasta mixture into the prepared pan then half of the mozzarella cheese. Repeat with remaining pasta mixture and cheese.
Bake and serve!
