Ingredients
3 tbsp. butter
1/2 lb. cremini mushrooms
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 1/2 c. half-and-half
3 c. shredded Cheddar
Kosher salt
Freshly ground black pepper
1/2 lb. cooked farfalle
1 (10-oz.) bag frozen green beans, thawed
2 shredded rotisserie chicken
2 c. store-bought fried onions
Preparation
Step 1Preheat oven to 350. Preheat a large (12-inch) nonstick T-fal skillet over medium until the Thermo-Spot turns solid red. Melt the butter in the preheated skillet and add the mushrooms, onion, and garlic. Cook, stirring until softened, about 6 minutes.Step 2Add the flour to the skillet and cook, stirring constantly, 1 minute. While stirring, slowing pour in the chicken broth and half and half. Bring to a simmer over medium heat and cook, stirring, until the sauce thickens, about 7 minutes. Step 3Remove the sauce from the heat and stir 2 cups of the cheddar cheese into the sauce until melted. Season with salt and pepper. Step 4Stir the cooked pasta, green beans, and chicken into the cheese sauce. Top with remaining cup of cheese.Step 5Transfer the skillet to the oven and bake until cheese is bubbly, about 5 minutes. Top with fried onions and serve.
