When it comes to comfort food I often imagine things that are soft and creamy. That is exactly how I’d describe this dish. Soft, tender, and full of creamy goodness topped with bacon. Heaven on a plate! I love the taste of bacon, especially when paired with mushrooms and noodles so this recipe is a big winner in my opinion. Plus, it’s very good when reheated and served as leftovers for the next day’s lunch.
You’ve gotta try this recipe!
Ingredients
1 large family sized 750 gram packet of shell pasta, cooked
2 large onions
4 cloves of garlic, grated
4 tablespoons of Kerrygold butter
1 can of cream of mushroom soup (i used Campbells)
1 C grated Kraft cheese
4 tablespoons of Gold Medal plain flour
2 cups of milk (more or less. depends on how thick you want your sauce.)
the shredded meat of 1 large BBQ chicken
seasoning
Instructions:
1. Melt butter in heavy based, oven safe pot.
2. When it begins to bubble, throw in grated garlic and onion and allow it to become fragrant. Stir gently.
3. Add flour, tablespoon at a time, whisking to avoid lumps.
4. Add milk, 1/2 cupful at a time, whisking still, to ensure smoothness.
5. When milk has been fully incorporated, add in 1/2 a cup of cheese and cream of mushroom soup. Taste sauce (it should be quite salty from the mushroom soup). You can also adjust thickness with extra milk or flour. If freezing portions of your sauce, do so here.
6. Add in shredded chicken and cooked pasta and mix well.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Leftovers will taste even better after a day or two in the fridge!
Thank you Cooking Crusade for this amazing recipe.
