Simplify weeknight dinnertime by transforming leftover slow-cooked chicken (see associated recipe, below) into an easy, cheesy casserole.
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain well. In a large bowl combine the reserved chicken-vegetable mixture, the flour, and cooked pasta. Spread into a 3-quart rectangular baking dish. Cover with foil.
Bake 35 minutes. Sprinkle with cheese. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.
Slow-Cooked Ranch Chicken and Vegetables
1/2 vegetable, 1 1/2 starch, 2 1/2 lean meat, 1/2 fat