Broccoli chicken Cassarole gone wonderfully wrong

Okay, so I was making cassarole and being unoriginal when i realized the C. Mushroom soup was about 4 years past due.  Needless to say I didnt' use it.  I then had to make something up quick.  As usual I didn't write this down until after and I never measured so I am guessing on the measurements.  They should be pretty close though.  

Ingredients of body:

1 1/2 cups broccoli and colliflower - Cooked al dente.

2  - 3 cups pasta (I used rottini, but small noodles work.  Also I used whole grain to give them a stronger flavor.  The sauce may be a bit strong if you use white flour as they just absorb flavors.)

1 1/2 cups chicken cut into small pieces - cooked in a skillet.

1 - 2 cups grated cheddar cheese

10-12 saltine crackers crushed

1/2 cup heavy cream

1 Tbl garlic Powder

2 Tbl Finely chopped onion or minced dried onion

1/4 tsp thyme

1/4 tsp dill weed

Ingredients for Sauce:

1/2 tsp Thyme

1/2 cup milk

1/4 cup sour cream

1/3 cup heavy cream

1 1/2 Tbl condensed Chicken Stock.  (You can find powdered stock so you may need a bit more milk if that is the case.  Chicken Boullion is not the same it is saltier and not as rich.)

2 Tbl flour

2-3 Tbl heavy cream

water as needed

Directions for sauce:

In a sauce pan over med-low heat add milk, sour cream, heavy cream and chicken stock.  While that is heating mix flour and 2-3 Tbl H. Cream until smooth add water until it reaches a consistency of lightly whipped egg white.  Slowly add to sauce pan.  Add thyme.  Stir constantly to avoid burning.  Heat and stir for approx 10 mins.  remove from heat and allow to cool stirring as needed to keep a skin from forming on top.  Sauce is done.

Directions of Body:

Take an 8x8 pan.  Spread the veggies on bottom.  Cover in cream and garlic.  Add pasta on top.  Spread onion on top as well as thyme.  cover top with Chicken pieces.  Slowly pour sauce over top trying to spread it as much as possible.  cover with cheese and finally with crackers.  Bake for 25-30 minutes at 300 degrees uncovered.  Serve.  Makes about 6 servings.

I hope this makes sense and you can all enjoy.  I was very pleasantly surprised.

Have fun

Yummy summer strawberry salad.

As requested this is the recipie from the salad I brought to the girls night. Unfortunately, there is no measuring stuff out so just wing it :)

Salad contents:
Spinach leaves
Cucumbers
Mozzerella Cheese ( the bigger the shread the more colorful it looks)
Strawberries washed and quartered
Almond Slivers

Add contents in a bowl. Adding the strawberries right before serving keeps them fresh and not mushy.

Dressing:
Big tub of frozen strawberries in syrup. (You could probably use fresh strawberries if you want to freeze them yourself.)
1/3 can of frozen limeade

Blend these two together in a blender until smooth. Then add about an inch or half an inch of oil to the top and blend together. The oil is to taste and just to make the mixture the consistancy of dressing.

For turning the salad into more of a meal, just add grilled chicken. I personally haven't tried the chicken, but it sounds fantastic!

Enjoy!!!