Here's what I did:
Gathered all my ingredients:
- 1 cup plain Greek yogurt
- half box on angel hair pasta
- half box of Farfalle pasta (bow tie)
- 1 package of Cracker Barrel Mediterranean herb cheddar, grated
- half bag of pre-cooked frozen chicken breast strips
- 3 garlic cloves, minced
- 1 cup Frank's Red Hot
- 1 1/2 cups almond milk
- 2 table spoons flour
- Parmesan cheese (used to top casserole)
- Panko bread crumbs
- salt & pepper
Pre-heat the oven to 350.
If you're using pre-cooked chicken, re-heat following the cooking instructions listed on the package. Once thawed, I seasoned with salt & pepper and finished heating.
Cook the pasta using directions on the package. I used two types of pasta, so two pans & two cook times. Fun!
Meanwhile, grate the cheese and mince the garlic:
Then shred the chicken once it has re-heated:
Make the cheesy mixture. (1 - sauté garlic; 2 - turn heat down and add milk & flour, let thicken; 3 - add cheese & yogurt, stir until thoroughly melted; 4 - add Frank's Red Hot, stir to combine all ingredients; 5 - add pasta, toss until evenly coated.)
Sprinkled shredded chicken into a lightly greased casserole dish.
Pour the cheesy mixture over the chicken and stir together.
Top with Panko bread crumbs & Parmesan cheese.
Cook at 350 for 25-30 minutes. Serve warm!
I stepped out of the kitchen for two seconds and my boyfriend and brother ate half the casserole before I could snap a picture.