Chicken Pasta Casserole with Corn and Zucchini Recipe

Ingredients

• ¼ cup butter
• ⅔ cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic salt
• 2 teaspoons fresh thyme (minced) (or 1/2 teaspoon dried thyme)
• 8 ounces penne pasta (cooked and drained)
• 1½ cups shredded Mozzarella cheese (divided)
• 3 boneless, skinless chicken breasts (cooked and shredded, rotisserie chicken will work great)
• 1 zucchini (diced into small pieces)
• 1½ cups frozen corn
• 1-2 cups fresh baby spinach
• ¼ cup shredded parmesan cheese

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray and set aside.
2. Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute.
3. Whisk in broth, milk, salt, pepper, garlic salt, and thyme and bring to a simmer, stirring constantly – making sure that you get all the lumps out and the sauce is smooth. Let cook for 5-10 minutes, stirring occasionally, until sauce has thickened.
4. Remove from skillet from heat and stir in cooked pasta, 1/2 cup of mozzarella, cooked chicken, zucchini, corn, and spinach torn into bite sized pieces.
5. Transfer chicken mixture to prepared dish. Top with remaining mozzarella and Parmesan cheese.
6. Bake, uncovered, until bubbly and heated through (about 20-25 minutes).