Chicken Casserole

Pasta & Chicken

Fettuccine, spaghetti, Bow ties...or whatever Pasta you have laying around the house

2 cups of cooked chicken (or if you have turkey, you can use that.)

Sauce

1 cup milk

1 cup broth

1/4 cup butter

1/2 cup Parmesan cheese

1 1/2 t thyme

1 t celery salt

1 clove minced garlic (I am a garlic looover, so I put like 3)

1/4 t black pepper

2 T sweet rice flour stirred into 3 T water

(this is to thicken the sauce, if you don't have rice flour I am thinking you could probably use arrowroot or cornstarch)

Veggies

1 can sliced mushrooms

1/2 cup chopped onions

1/2 cup green peas

1/2 cup bell pepper

1 T dried parsley

(you can sub in a lot of different veggies here, for example I subbed carrots for the mushrooms. Use whatever left over veggies you have in the fridge.)

Topping

1/2 cup bread crumbs

1/4 cup sliced almonds

1 t dried parsley

1. Oven 375

2. 2 quart baking dish- Grease that baby up.

3. Scatter your uncooked pasta on the bottom of the dish, top it with your chicken/turkey

4. Medium saucepan- mix milk, broth, butter, 1/4 cup of cheese, thyme, celery salt, garlic, and pepper. Cook that saucey~sauce until its bubbly, then stir in your sweet rice flour mixture. Whisk~baby~whisk until it's thickened.

5. Pour half of sauce over chicken. Stir veggies into remaining sauce, then pour it over the chicken. Add the remaining 1/4 cup cheese on sauce, sprinkle your bread crumbs on top. Then add those yummy crunchy almonds to finish it off.

6. Stick her in the oven and bake for 30-35 min. When you pull out your casserole sprinkle the top with the parsley and serve that dish! Yum.