Chicken And Corn Pasta Bake

• 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

1. Preheat the oven to 350u0b0F. Lightly grease a large baking dish.
2. Cook pasta in boiling salted water according to package directions.
3. 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.
4. 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.
5. Bake 20-25 mins, or until golden brown on top.

shell pasta, butter, garlic, rosemary, flour, milk, cheddar cheese, rotisserie chicken, corn kernels, frozen peas, egg, parmesan cheese, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/29826 (may not work)