Saturday, January 2, 2016

Chicken & Brie Hotdish

Hotdish is the latest craze this winter on the food scene.  Anyone living in the upper midwest has already known this to be the ultimate winter comfort food.  Since I had lots of leftover brie, it was time to combine some of it with chicken and bacon (yes, I said bacon) into a delicious, creamy pasta creation.  I added a topping for a nice little crunch and to keep the pasta from drying out





Chicken & Brie Hotdish

2 skinless, boneless chicken breasts cooked & diced
3 pieces bacon, cooked, drained and crumbled
6 oz brie, rind removed
3 tbsp butter
3 tbsp flour
2 cups milk
1/2 cup frozen peas
1/4 tsp thyme
1/4 tsp crushed red pepper flakes
salt & freshly ground pepper, to taste
2 1/2 cups dry pasta of your choice, I used Vesuvio

Topping ~

1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
Salt and freshly ground black pepper to taste


Melt butter in a large saucepan.  Stir in flour and cook for a minute.  Gradually and in milk.  Stir in brie and cook until it melts, stirring frequently.  Cook your pasta per the directions on the package.  Drain and stir into the sauce with the chicken, bacon and peas.  Pour into a grease baking dish, sprinkle the topping evenly over the top and bake for 30 minutes at 350°.