Recipes:
# Golden Chicken Bake
## INGREDIENTS
½ cup chopped celery
½ cup chopped onion
3 tablespoons margarine
3 tablespoons flour
2 tablespoons instant chicken bouillon granules
4 cups milk
3 cups coarsely chopped cooked chicken
1 (8-ounce) package small shell pasta, cooked, drained
⅓ cup freshly grated Parmesan cheese
**SERVES 6**
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## Make Ahead
Prepare the pasta up to 1 day ahead. Cook, drain and toss the pasta with 1 tablespoon vegetable oil. Store in the refrigerator.
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## VARIATION
For a more colorful presentation, add 1 cup frozen green peas in step 1.
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### 1
Preheat oven to 350°F.
Sauté celery and onion in margarine in a large skillet over high heat for 5 minutes. Add flour and bouillon. Sauté for 2 minutes.
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### 2
Stir in milk gradually. Cook, stirring continually, until thickened, about 8 minutes. Remove from heat.
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### 3
Add chicken and pasta; mix gently. Spoon into a lightly greased large casserole.
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### 4
Sprinkle with Parmesan. Bake for 30 minutes or until topping is bubbly and lightly browned.
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## Make It Quicker
• You can use almost any kind of chicken for this recipe. Try using frozen cooked, chopped chicken or canned chicken.
• For the best flavor, grate the Parmesan at the last minute before adding to recipe.
