Chicken No Pie Mac N Cheese
Cooked as directed
Frozen Peas & Carrots
Cooked, I use the Steam N Bag
Sharp Cheddar Cheese
Butter Round Crackers
Preheat oven to 350°
In your cast-iron skillet, melt butter. Add shallot and cook until iridescent.
Add cooked peas and carrots and cook a minute or so.
Sprinkle flour one tablespoon at a time onto veggies to coat.
Slowly whisk chicken broth and milk and simmer while whisking constantly until thickened. Add 1 cup of cheddar cheese and heat until melted.
Remove veggie mix from heat and season with thyme, parsley, salt and pepper.
In a large bowl mix chicken, pasta and pour veggie mixture over. Mix all ingredients well.
Pour into your cast-iron skillet and top with remaining cheddar cheese and cracker crumbles.
Bake for 15 minutes or until crackers start to get a little golden brown & cheese is melted.
You will want your chicken and pasta hot when adding to your skillet. I normally make my pasta while cooking the veggies.