Mediterranean Chicken Casserole
"This recipe is from Anna Olson a well-known Canadian chef, I made some changes to this recipe when I made it and feel free to do the same, I'm posting it as it was originally. Use chopped leftover cooked chicken or cook two large breasts and then chop into 1-inch pieces"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (434.3 g)
- Calories 780.1
- Total Fat - 27.8 g
- Saturated Fat - 11.2 g
- Cholesterol - 51 mg
- Sodium - 1053.6 mg
- Total Carbohydrate - 113.5 g
- Dietary Fiber - 18.9 g
- Sugars - 6.2 g
- Protein - 24.7 g
- Calcium - 431.5 mg
- Iron - 7.2 mg
- Vitamin C - 53.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 375° F and lightly butter an 8-cup (2 litre) casserole dish.
Step 2
In a medium saucepan, over medium heat, melt butter. With a wooden spoon stir in flour, cook stirring until the mixture smells slightly nutty (but does not colour), about 2 minutes. While constantly whisking, slowly add 1/2 cup milk, until absorbed. Gradually, whisk in 1/2 cup of milk and continue to whisk constantly until absorbed. Whisk in milk in 2 more additions and bring to a simmer, whisking often.
Step 3
Reduce heat to low and gradually stir in Asiago cheese and 1 cup mozzarella cheese; stir until melted. Stir in green beans, chicken, olives, sundried tomatoes and basil. Warm through and stir in pasta. Season to taste with salt and pepper.
Step 4
Spoon pasta into prepared casserole dish and sprinkle with breadcrumbs mixed with remaining 1/4 cup mozzarella cheese.
Step 5
Bake uncovered for 15 to 20 minutes, or until edges of casserole are bubbling. Spoon into dishes to serve.
Tips
No special items needed.
1 Reviews
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