Very simple and good. I tripled the batch for a church event. Because I prepared the 3 pans the night before, I did add about 2 cups extra milk to the tripled sauce recipe before assembling, to help it not dry out. Here are my make-ahead instructions: Make chicken and cut up (can be done several days prior ).
The day before: cook the noodles for 7-8 minutes (you want them still firm but not hard), rinse under cool water and cool completely. Prepare sauce, thinning as noted above. Assemble the dish per the recipe instructions. Cover with foil and refrigerate overnight. The next day, place dish into a 350 degree oven for an hour. Uncover and bake 15 more minutes.
Just made this for the first time. Only thing different I will do next time is a little extra milk. The sauce was just a little thicker than I wanted (just personal taste). But, the taste was great and it was easy to prepare. Thanks for sharing it! It has been added to my recipes.:D
1 (16 ounce) package penne pasta
1/2 cup butter.
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