Whisk Bliss as a Substitute

I love Pinterest and really enjoy finding new recipes. I feel that I get stuck in a cooking rut and need to get out and that is where Pinterest comes in.

Anyways...I found this recipe. I loved how I saw that it needed a roux. Why? Well...Whisk Bliss Original or Gluten free makes a great substitute that is better for you and is easier to make. When making Whisk Bliss there is no need to watch it constantly to make sure it won't burn.

As we were eating it my husband gave "the nod" that lets me know that I can make it again. Even my toddler ate it all!

While eating I noticed that it tasted very similar to my Creamy Chicken Enchiladas.

Let me know what you think!

Chicken and Green Chili Pasta

1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

2 cups shredded Monterrey Jack Cheese

3 Tbsp water

4 Tbsp Whisk Bliss

2 cups water

1 tsp. Chicken Bouillon

1 cup sour cream

4 oz diced green chilies

1. Cook pasta according to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, combine the water and Whisk Bliss.  Stir it in let bubble for 1 minute.  While that is bubbling, put 2 c. water in a sauce pan until boiling and then add the Chicken Bouillon. Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9x13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.