Chicken noodle casserole with cheese & dill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 3 | tablespoons | Whole what pastry flour |
| 1½ | cup | Milk |
| 1¼ | cup | Ricotta cheese |
| 4 | tablespoons | Parmesan cheese; grated |
| 2½ | cup | Large pasta shells; cooked |
| ½ | cup | Fresh dill; chopped |
| ½ | cup | Almonds; sliced |
| 1½ | cup | Cooked chicken; cubed |
| Freshly ground pepper | ||
Directions
JUDI M. PHELPS
Preheat oven to 350 degrees F. In a medium-size saucepan, melt 3 tablespoons butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until mixture comes to a boil. Stir in ricotta until it melts. Add 2 tablespoons Parmesan.
Mix pasta with cheese sauce. Stir in dill and almonds. Mix in chicken and season with lots of pepper. Sprinkle remaining 2 tablespoons Parmesan over top and dot with remaining 1 tablespoon butter. Bake, uncovered, for 30 minutes, or until hot. Source: Rodale's Natural Foods Cookbook.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@...