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| CHICKEN PASTA HOT DISH | ||
| 1/2 lb. elbow or spiral pasta (2 cups uncooked) 1/4 cup butter or margarine 1/4 cup finely chopped onion 3 tbsp. all-purpose flour 1-1/2 tsp. salt 1/8 tsp. pepper 3 cups milk 3 cups shredded cheddar cheese 2 cups diced cooked chicken or turkey 1 (9 oz.) pkg. frozen Italian-cut green beans, thawed and drained 1 (2 oz.) jar diced pimento, drained 3 tbsp. cornflakes crumbs |
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| Cook pasta according to pkg. directions; drain. In large saucepan, melt butter, add onion and cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine pasta, cheese sauce, chicken, green beans and pimento's; mix well. Pour into 3-qt. casserole. Top with cornflake crumbs. Bake in a 350 oven until hot about 30 minutes. | ||