Pasta with Chicken and Cheese
1 cup milk
1/2 teaspoons garlic salt
1 pinches black pepper
2 cups monterey jack cheese, divided
2 cups cooked chicken meat, chopped
2 teaspoons dried parsley
8 ounces medium shell pasta, cooked
In a saucepan over medium heat, bring milk to just boiling or until bubbles appear around the edges. Add garlic salt, pepper, and 1-1/2 cups shredded Monterey Jack cheese; whisk until melted.
Combine with chopped, cooked chicken, parsley, and cooked pasta in a baking dish. Top with remaining 1/2 cup shredded Monterey jack cheese. Bake at 375 degrees for 20 minutes, or until bubbling and browned on top.
Est. preparation time: 10 min
Est. cooking time: 35 min