1 Whole pre-cooked Rotisserie Chicken (found in the deli case at your local supermarket)
2 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, chopped
1 1/2 cup chopped carrots
1 1/2 cup chopped celery
2 Tbsp. flour
1 1/2 cups chicken broth
1/4 cup milk
2 tsp. salt
2 tsp. pepper
8 oz. Fusilli pasta (Butter Noodles will work fine too.)
Remove meat from chicken and chop into bite size pieces to equal 3 cups of meat.
In a large saucepan, bring 4 quarts of water to a boil. Add pasta and boil according to package directions, about 12 minutes.
While pasta is boiling, melt butter and olive oil in a large dutch oven over medium heat. Add chopped onion, carrots and celery. Saute for 10 minutes until vegetables begin to soften. Add flour and mix well. Saute for another 5 minutes. Add 1 cup chicken broth and bring to a boil. Simmer for several minutes until sauce begins to thicken. Reduce heat to medium low. Add 1/2 cup of broth and 1/4 cup milk. Stir to combine. Add shredded chicken pieces and salt and pepper. Simmer over low heat for 10 minutes. Serve over pasta.