Chicken Tetrazzini Casserole

YOU WILL NEED:

•          2 pounds (900g) chicken
•          2 ½ to 3 cups (600 to 720mL) milk
•          6 tablespoons (90g) butter
•          1 cup (240g) fresh or frozen vegetables (we like peas and broccoli)
•          1 teaspoon (5mL) olive oil
•          Mozzarella cheese to top the casserole

DIRECTIONS:

1.     Remove two clear bags found inside bag, set aside
2.     Cube the chicken and toss it in the contents of the small clear bag (removed in step 1)
3.     Brown the chicken in the oil in a saucepan over medium-high heat.  While the chicken is browning, cook the pasta.
4.     Add the contents of your pouch (pasta) to a pot of boiling lightly salted water and cook for 9 to 11 minutes, to just before al dente. Drain and empty into a casserole dish.
5.     When browned, spoon chicken evenly over the pasta then add the vegetables. Set aside to make the sauce.
6.     Add the contents of the large clear bag (removed in step 1) to the butter in a saucepan over medium low heat. Stir for a minute then add the milk, slowly, 1/4 cup at a time and whisk. Use less milk for a thick consistency and more milk for a thinner consistency. Allow the mixture to come to a boil then reduce the heat and allow it to thicken to your desired thickness. 
7.     Pour the sauce over the ingredients in the casserole dish and then cover the casserole with a lid or foil.
8.     Bake at 350°F (177°C) for 25 to 30 minutes until bubbly.
9.     Optional: top with shredded mozzarella cheese and / or crushed fried onions at the end of cooking and heat until melted.

TIP : Serve with Garlic Bread! Pick up Do You Bake? Oh La La Garlic Bread Seasoning and mix 2 tablespoons with every ½ cup butter. Spread on top of bread and grill or brown under the broil setting in the oven