Pimento Cheese & Chicken Casserole | Cooking Professionally

Ingredients

• 1/3 cup all-purpose flour
• 4 cups 2% reduced-fat milk, divided
• 8 ounces whole-grain penne pasta, cooked to al dente
• 3 cups fresh broccoli florets
• 3 cups chicken from 1 large rotisserie chicken, cooked and shredded
• 6 ounces reduced-fat extra-sharp cheddar cheese, shredded, about 1 1/2 cups
• 1 (4-ounce) jar diced pimiento peppers, drained
• 1/2 teaspoon onion powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup whole-grain crackers, crushed
• 1 tablespoon canola oil