Ingredients
2-1/4 qts. Pasta twists, cooked
1-1/2 lbs. (3 cups) Cooked cubed chicken breast
Pinto and/or Light Red Kidney beans (3 cans, 15 oz. each, rinsed and drained, or 4-1/2 cups cooked dry-packaged, rinsed and drained)
1 oz. (1/3 cup) Frozen peas
1 tsp. Green onions and tops, sliced
1/2 tsp. Salt
Pepper
Pinto and/or Light Red Kidney beans (3 cans, 15 oz. each, rinsed and drained, or 4-1/2 cups cooked dry-packaged, rinsed and drained)
1 oz. (1/3 cup) Frozen peas
1 tsp. Green onions and tops, sliced
1/2 tsp. Salt
Pepper
White Sauce:
6 oz. (3/4 cup) Butter or margarine
3/4 cup All-purpose flour
1-1/2 qts. Fat-free milk
6 oz. (1-1/2 cup)
Cheddar cheese, shredded
Directions
1. Combine pasta, chicken, beans, peas, green onions, salt and pepper; spoon into greased steam table pan.
2. Melt butter in medium saucepan; whisk in flour. Cook over medium heat 1 minute; whisk in milk. Heat to boiling, whisking until thickened, 1 to 2 minutes.
3. Pour white sauce over pasta; sprinkle with cheese.
4. Bake at 350 degrees F. until cheese is browned and sauce is bubbly, about 30 minutes.
YIELD: 24 servings (about 1 cup each)