With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special
ingredient
- 2 cups uncooked whole wheat spiral pasta
- 1/2 pound boneless skinless chicken breasts, cubed
- 3 tablespoons butter, divided
- 1 medium zucchini, chopped
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 3/4 pound process cheese (Velveeta), cubed
- 1/2 teaspoon Italian seasoning
- 1 cup dry whole wheat bread crumbs
- 3 tablespoons butter, melted
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Directions
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
- In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
- Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.
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