Chicken And Corn Pasta Bake - cooking recipe

Ingredients

1 pkg (16 oz) large shell pasta
3 tbsp butter
2 cloves garlic, finely chopped
1 tbsp chopped rosemary
2 tbsp flour
2 cups milk
1 cup shredded Cheddar cheese
1 None rotisserie chicken, flesh shredded, bones and skin discarded
1 can (15 oz) corn kernels, drained
1 cup frozen peas
1 None egg, lightly beaten
1 cup grated Parmesan cheese
1 cup panko breadcrumbs

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a large baking dish.
Cook pasta in boiling salted water according to package directions.
Meanwhile, melt butter in a medium saucepan on medium heat. Add garlic and rosemary and cook 1 min, until fragrant. Add flour and cook, stirring, 1 min. Remove from heat and gradually stir in milk, until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 1-2 mins. Add Cheddar cheese and season to taste.
Drain pasta and return to pan. Add sauce, chicken, corn, peas and egg; mix well. Spoon into prepared dish. Top with combined Parmesan cheese and breadcrumbs.
Bake 20-25 mins, or until golden brown on top.