Chicken Spinach Casserole With Green Beans

We took the crowd pleasing favorite Chicken Spinach Casserole With Green Beans and made it the leading role instead of just a side dish. Perfect for all of your upcoming holiday entertaining.

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

DIRECTIONS

Preheat oven to 350. Over medium, preheat a (12-inch) nonstick T-fal skillet until the Thermo-
Spot turns red. In the preheated skillet, melt the butter and add the garlic, onion, and mushrooms. Heat, stirring until it gets softened, about Six minutes.
To the skillet, add the flour and heat, stirring constantly, One minute. ,Slowing pour in the chicken broth, while stirring and half and half. Over medium heat, bring to a simmer and cook, about Seven minutes, stirring, until the sauce thickens,.
Take sauce out from the heat and stir Two cups of the cheddar cheese into the sauce until it gets melted. Season with pepper and salt.
Into the cheese sauce, stir the cooked pasta, green beans, and chicken. Top with cup of cheese(remaining).
To the oven, transfer the skillet and bake about Five minutes until cheese is bubbly. Top with fried onions.
Serve.