Cream Chickasta

I made this last night. No left overs. Really yummy. You can either use canned chicken or boil and shred your chicken in the morning to safe yourself time.
Cream Chickasta


You will need:

1 12 oz box of pasta (I used tri-color fiori)
2 large chicken breasts
garlic powder and season salt for boiling chicken
8 oz cream cheese
1 can chicken broth (14.5 oz)
2-3 cups cooked veggies (I just used broccoli)
cheddar cheese
2 Tbsp flour
1/4 tsp pepper
2 tsp onion powder
2 tsp salt
1/2 tsp onion powder
1 chicken boullion cube




Boil chicken in garlic powder and seasoned salt, making sure to generously season water so that the chicken absorbs the flavors. Cook pasta according to package directions. In a blender add the cream cheese, chicken broth, 2 tsp onion powder, 1/4 tsp pepper, and 2 Tbsp flour. Drain pasta, and add the cooked veggies and shredded chicken to the pasta. Pour over the cream cheese mixture, and add another 1/2 tsp of onion powder, 2 tsp salt, and grate a boullion cube over the mixture (or use granules = to 1 cube). Then add a handful of cheddar cheese and mix in. Pour into a 9x13 baking dish, and cover with cheddar cheese. The sauce will likely be runny, but it will thicken as it cooks and sets. Cook on 350 degrees for 25 minutes, and then enjoy. Most delish.