Sloppy Cheesy Chicken Pasta Bake
Sloppy Cheesy Chicken Past Head to the store and pick up butter, chili flakes, milk, and a few other things to make it today. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Adjust oven rack to upper middle position and preheat oven to 375°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in flour and cook until lightly toasted, about 30 seconds. Slowly whisk in broth and milk, removing all lumps. Bring to simmer, remove from heat, and slowly whisk in cheddar and Gruyère until melted and smooth. Stir in chili flakes, 2 teaspoons salt, and 1/4 teaspoon pepper; set aside and keep warm.
Heat 1 tablespoon oil in large skillet over medium heat.
Add cauliflower and cook briefly, stirring occasionally—cauliflower should remain crisp, 3 to 5 minutes.
Heat remaining tablespoon oil in same skillet over medium heat.
Add chicken and ground chipotle and cook until almost cooked through, 2 to 3 minutes.
Tuck pieces of lasagna noodles within the chicken and cauliflower.
Pour cheese sauce over top, pressing mixture into sauce. Cover tightly with foil and bake for 20 minutes.
Melt remaining 2 tablespoons butter and toss with panko, grated Parmesan, and 1/8 teaspoon salt.
Remove baking dish from oven and remove foil.
Sprinkle with bread crumb topping and continue to bake until browned and bubbly, about 10 minutes more.
Let rest 5 to 10 minutes before serving.