3boneless, skinless chicken breasts(cooked and shredded, rotisserie chicken will work great)
1zucchini(diced into small pieces)
1-2cupsfresh baby spinach
¼cupshredded parmesan cheese
Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray and set aside.
Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute.
Whisk in broth, milk, salt, pepper, garlic salt, and thyme and bring to a simmer, stirring constantly - making sure that you get all the lumps out and the sauce is smooth. Let cook for 5-10 minutes, stirring occasionally, until sauce has thickened.
Remove from skillet from heat and stir in cooked pasta, 1/2 cup of mozzarella, cooked chicken, zucchini, corn, and spinach torn into bite sized pieces.
Transfer chicken mixture to prepared dish. Top with remaining mozzarella and Parmesan cheese.
Bake, uncovered, until bubbly and heated through (about 20-25 minutes).
For this recipe we do tend to use fresh thyme as it works wonderfully, however if you do not have any, you can substitute it with ½ teaspoon of dried thyme instead. But, if you can get the fresh thyme I feel like it gives it even more flavor!