Monday, April 26, 2010

Chicken Noodle Casserole

Needing to use a lot of the Community Supported Agriculture before Wednesday's refill, I adapted a recipe for Tuna Noodle Casserole.  I wanted to make a healthier version of the great-tasting noodle casserole.
G.G.'s Chicken Noodle Casserole

2 CSA Leeks, sliced
3 CSA Green Onions (scallions), sliced
2 tablespoons Butter
1, 16-ounce package of Egg Noodles (we used organic mini-lasagna noodles)
1 bunch CSA Chard, sliced
1 bunch CSA Broccoli, diced
8 ounces Mushrooms, sliced
8 ounces Frozen Peas
1 (fully cooked) Rotisserie Chicken (ours was Hormone-Free from Rocky Farms), de-boned, skinned, and cut into cubes
1 pint Cream
8 ounces Sour Cream
15 ounces Ricotta
8 ounces Cheddar Cheese, diced
3 ounces Green Olives with Pimentos, sliced
Salt and Pepper to taste

1.)  Put a large pot of water on high heat to boil for the pasta.  When the water comes to a boil, cook the pasta for the shortest time listed on the package.
2.)  Melt butter in a large stockpot, add leeks and green onions to medium heat.  Salt and pepper to taste.  Heat through until soft, about 10 minutes.
3.)  Add chard, broccoli, and mushrooms, to the leek mixture.  Continue to heat for 5 minutes, stirring frequently.
4.)  Add peas and chopped up chicken to the vegetables, heat through.  Salt and pepper to taste.
5.)  Drain the pasta when it is finished.  
6.)  In the empty pasta pot, add the cream, sour cream and ricotta, salt and pepper to taste, whisk ingredients together.
7.)  Add the vegetable/chicken mixture, pasta, cheddar cheese and the olives to the cream sauce, stir and heat through.

Makes 12+ servings.