Tuesday, April 10, 2012

Chicken Noodle Casserole

This recipe was a favorite when I was a kid and it's comfort food.  Thankfully I actually like Quiona Noodles and can still have this now and then.  My favorite way to serve it is with peas but green beans work too.

8 ounces GF Noodles (I used Ancient Harvest Veggie Spiral Quinona noodles)
2 cups cooked chicken cut in bite sized pieces
2 cups chicken broth
1 cup milk
1/4 cup GF all-purpose flour blend
8 ounces sliced mushrooms (or 4 oz can)
1 tablespoon butter
 2 oz jar pimento peppers
2 cups shredded Cheddar Cheese
Salt and Pepper to taste

Boil noodles according to directions on the box.  Don't forget to salt the water!

Bring chicken broth to boil.  Add flour to milk and whisk to blend.  Add to broth and stir until thickened. Salt and pepper to taste. Remove from heat and stir in cheese to melk.

Saute mushrooms in butter until soft. Add mushrooms and peppers to sauce.

Combine sauce, chicken and noodles and stir to blend. 

Pour into 9x9 casserole and bake at 350 degrees for 30 minutes.

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