Cheesy Chicken No Boil Pasta Bake

My husband was out hunting the other night and I decided I really didn’t want to cook. So I made a casserole - but I only wanted one dish. To be fair earlier in the day I had made some shredded chicken. I like to have shredded chicken on-hand. So I came up with this recipe as a way to cook a delicious and filling meal without having to do any dishes!

• 3 lbs shredded chicken thighs

• ½ box gluten-free pasta noodles

• 1 cup milk (any kind)

• 1 block Boursin Chive & Onion cheese

• ½ block sharp cheddar cheese, shredded

• 1 tbsp garlic powder

• ½ box (16 oz) chicken broth

• 6 tbsp pesto

• 1 bag of cauliflower (16 ounces)

• 1 bag peas

• ½ bag (about 2 cups) chopped green beans

Ingredients

Directions

1. Mix all ingredients—except the Boursin cheese and ¼ cup of the shredded cheese—in a large casserole dish.

2. Cover tightly with two layers of foil and bake at 375°F for 50 minutes.

3. Remove the foil and stir well. Add the Boursin and most of the remaining shredded cheese on top, then cover and return to the oven for 5 more minutes.

4. Take the casserole out, stir to mix in the melted cheese, and sprinkle the last ¼ cup of shredded cheddar over the top. Bake uncovered for another 5 minutes, until bubbly and golden.

Serve and enjoy!