This dish was created with some of our favorite flavors found leftover on hand in the fridge. I combined leftover Broasted Chicken and Al dente’ pasta, along with some perfectly delicious extra’s on hand. Since I’m watching my points, I was able to keep the Weight Watchers count to a minimum while the rest of the family enjoyed it just as much not even knowing it was somewhat healthy!
I’m including Weight Watchers Points™
3 to 4 Cups of par-cooked Pasta
3 to 4 Cups of shredded white and dark Chicken off the bone (all skin removed and discarded)
1 Tablespoons Oil
3 Tablespoons Butter divided
2 Cups chopped Celery including some of the soft leaves within the core
1 Cup chopped Onion
1 teaspoon Celery Salt
3 Tablespoons of Paprika
1/3 Cup of left over prepared Chicken gravy
2 cloves of smashed Garlic
3 Cups chopped Spinach
I try to add healthy optional vegetables such as Spinach because when chopped small they go unnoticed and the added benefits of the dark leafy greens are endless (And Zero Points value on the Weight Watchers Plus)
Salt & Pepper to taste (fresh ground)
3 Tablespoons flour
3 teaspoons dry Mustard
1 ½ Cups of Almond (Silk) Milk
1 Cup 1% Milk
1 Cup Franks Hot Sauce
1 Tablespoon crumbled Blue Cheese
¼ Cup of semi-soft Goat Cheese
1 ¼ Cup of shredded Cheddar Cheese
1/2 Cups of Panko Bread Crumbs
1 Cup of seasoned Bread Crumbs
Preheat oven to 400
Add celery and onion to oil and one tablespoon of butter into the bottom of pot. Add celery salt, paprika, and garlic and saute until soft.
Remove from pot and set aside.
Add left over gravy and flour to the bottom of pot and cook over med heat for about two minutes. Add dry mustard and garlic. Cook for a few minutes before adding milk and almond milk. Stirring occasionally while the milk simmers and thickens.
Add the blue cheese and goat cheese stirring until completely dissolved.
Stir back in the onions and celery. Then add the cheddar cheese and mix until melted. Add Franks hot sauce.
Turn off heat. Add in chopped chicken, spinach and the cooked pasta mixing gently.
Place mixture into a 9 X 13 cake pan (I used two smaller 8 X 8 to make dishes for two nights), which has been sprayed with non-stick cooking spray. In a small bowl, melt two tablespoons of butter and then mix with the bread crumb combination. Sprinkle over the top and bake for 25 to 30 minutes or until top is browned and sides are bubbling.
If you prefer less “hot”, use less Franks Hot Sauce.
Points Plus Values: 6 per serving. 14 servings (about one heaping Cup each)
Serve with your favorite wine and enjoy!
We choose a delightful Cosentino favorite! “The POET”!!