"Life is either a daring adventure or nothing..." -Helen Keller
Another casserole in the line-up. I like this one because it's versatile; I can throw in whatever veggies I have on hand. I also liked it because it ended up being kind of creamy without calling for a heavy soup, heavy cream, or another ingredient I didn't have on hand.

20 mushrooms, sliced
1 t. oil
6 T. flour
4 t. chicken bouillon granules
1 c. milk
1/2 t. salt
1/2 t. pepper
3 c. (when dry) spiral noodles, cooked
2 c. shredded & cooked chicken
1 c. green peas
1/4 c. Parmesan cheese
breadcrumbs to top

First, I sauteed about 20 sliced mushrooms in a teaspoon of oil. Then I added 1/4 cup water and 6 T. flour, adding the flour gradually until the mixture was smooth and bubbly. I added another 1 2/3 cup of water, chicken bouillon granules, milk, salt, pepper, and cooked it until it was thickened, about 15-20 minutes.

Then I added the spiral noodles, shredded chicken, peas, and Parmesan cheese and stirred it together.

I put this mixture into a 9 x 13 baking pan, topped with breadcrumbs, and baked until bubbly & browned on top, about 20 minutes.

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