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
1 comment:
what the freak does al dente mean?
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