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4 tablespoons butter, divided
? 1/2 cup jarred roasted red bell pepper in strips
? 1, 7 ounce can portabella mushrooms
? 1 teaspoon onion powder
? 1/2 teaspoon garlic powder
? 1/4 cup all-purpose flour
? 1, 14 ounce can reduced-sodium chicken broth
? 2, 16 ounce bags frozen mixed vegetables, thawed
? 2, 6 ounce packages purchased pre-cooked diced chicken
? 1/3 cup heavy whipping cream
? 1/3 cup prepared pesto
? 1/2 cup grated parmesan cheese
? 1/2 teaspoon freshly ground black pepper
? 1, 10.6 ounce tube refrigerated garlic breadstick dough (it will include a small container of garlic butter)
Method:
Preheat oven to 425 degrees. Butter a 13x9x2" baking dish with 1 Tablespoon of the butter and set the dish aside. In a very large skillet, or a small stock pot, melt the remaining 3 Tablespoons of butter over medium heat. Add the bell pepper strips, mushrooms, onion powder and garlic powder; stir to combine. Reduce the heat to medium-low and sprinkle the flour over the peppers and mushrooms, cooking for 1 minute, stirring constantly. Add chicken broth and vegetables; cook and stir until broth has thickened and mixture has just come to a boil, about 5 minutes. Remove pan from heat and sti in chicken, cream, pesto, parmesan, and black pepper. Pour the mixture into the baking dish and spread evenly. Unroll the breadstick dough, and separate the long sides, leaving the short ends connected. You will have 5 long strips of dough. Space the long dough strips evenly on top of the mixture lengthwise in the baking dish. With a pastry brush, brush the garlic butter that is included with the dough evenly over the strips, and place the dish in the preheated oven. Bake about 15 minutes, or until the bread is golden and the sauce is bubbling. Remove from oven and let set for 10 minutes before serving.
? 1/2 cup jarred roasted red bell pepper in strips
? 1, 7 ounce can portabella mushrooms
? 1 teaspoon onion powder
? 1/2 teaspoon garlic powder
? 1/4 cup all-purpose flour
? 1, 14 ounce can reduced-sodium chicken broth
? 2, 16 ounce bags frozen mixed vegetables, thawed
? 2, 6 ounce packages purchased pre-cooked diced chicken
? 1/3 cup heavy whipping cream
? 1/3 cup prepared pesto
? 1/2 cup grated parmesan cheese
? 1/2 teaspoon freshly ground black pepper
? 1, 10.6 ounce tube refrigerated garlic breadstick dough (it will include a small container of garlic butter)
Method:
Preheat oven to 425 degrees. Butter a 13x9x2" baking dish with 1 Tablespoon of the butter and set the dish aside. In a very large skillet, or a small stock pot, melt the remaining 3 Tablespoons of butter over medium heat. Add the bell pepper strips, mushrooms, onion powder and garlic powder; stir to combine. Reduce the heat to medium-low and sprinkle the flour over the peppers and mushrooms, cooking for 1 minute, stirring constantly. Add chicken broth and vegetables; cook and stir until broth has thickened and mixture has just come to a boil, about 5 minutes. Remove pan from heat and sti in chicken, cream, pesto, parmesan, and black pepper. Pour the mixture into the baking dish and spread evenly. Unroll the breadstick dough, and separate the long sides, leaving the short ends connected. You will have 5 long strips of dough. Space the long dough strips evenly on top of the mixture lengthwise in the baking dish. With a pastry brush, brush the garlic butter that is included with the dough evenly over the strips, and place the dish in the preheated oven. Bake about 15 minutes, or until the bread is golden and the sauce is bubbling. Remove from oven and let set for 10 minutes before serving.
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