Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 2 teaspoons jarred minced garlic
- ¼ cup all-purpose flour
- 1 cup milk
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano ( I used Hunt’s)
- 1 (15-ounce) can tomato sauce
- 3 cups chopped cooked chicken (I cooked 3 chicken breasts for this recipe, if you have leftover chicken, feel free to use it.)
- 4 cups shredded mozzarella cheese, divided
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon sugar
- 1 pound package bow tie pasta, or any pasta you like, cooked according to package directions
Instructions
- Preheat oven to 350°. Spray a large casserole dish with nonstick cooking spray.
- In a very large skillet, melt butter over medium high heat. Add onion and garlic to skillet and cook, stirring frequently, until onion is softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Add in milk, tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chopped chicken, 3 cups of the cheese, salt, pepper, and sugar. Stir in cooked pasta. Pour all into casserole dish and sprinkle the top with remaining cup of cheese.
- Bake for 25 to 30 minutes or until cheese is bubbly and lightly browned.
