Chicken Bechamel Pasta – a delicious recipe with chicken, chicken broth, butter, flour, garlic, milk. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place chicken and 2 cans of broth in crockpot on low for 6-8 hours or until juices run clear. When cooked, remove from liquid, allow to cool, then shred or chop.
2
Cook egg noodles according to package directions.
3
Saute bacon and garlic in medium saucepan until bacon slightly browned, not too crispy. Remove from pan.
4
Add butter to drippings and melt completely.
5
Add 4 tbs flour and cook for one minute, whisking occasionally.
6
Add skim milk, starting with a tbs or two until you've added the full 2 cups, whisking to prevent lumps. Bring to a simmer and allow to thicken until it covers the back of spoon.
7
Add in: bacon, garlic, chicken. Serve over hot egg noodles.
1377
kcal
Calories
33
g
Fat
102
g
Carbs
161
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 -4 chicken thighs or 3 -4 chicken breasts, 14 -28 ounces chicken broth, 4 tablespoons butter or 4 tablespoons margarine, 4 tablespoons flour, and more.
Yes, Chicken Bechamel Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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