Monday, March 7, 2011

Spaghetti Casserole

3 boneless skinless chicken breasts
1 can chicken broth
2 cans water
1 TBS chopped fresh parsley
2 bay leaves
5 TBS butter
4 TBS whole wheat flour
1 small package of mushrooms
1/2 onion diced
2 ribs of celery diced
2 cloves garlic shredded
1lb whole wheat pasta
1 cup 1% milk
pinch of nutmeg
few shakes of thyme
s&p to taste
1 TBS fresh lemon juice
1 cup chopped cooked broccoli
1 TBS olive oil
1/4 cup Italian bread crumbs
1/2 lemon zest
Parmesan cheese

Cook the chicken breasts over medium heat in 1 can of stock, 2 cans water, parsley & bay leaves for about 15-20 minutes. Remove the chicken from the stock, let it cool and then shred it up. Removed the bay leaves from the stock and reserve it. Brown up mushrooms in 1 TBS butter. Remove mushrooms from pan and sweat the celery and onions in it. Add some garlic when the celery and onions are soft and cook for another minute or two and then set the veges aside. Melt the remaining 4 TBS butter in the pan over medium heat and add the flour and whisk to make a roux. Add in the milk and 2 1/2-3 cups of your stock and keep whisking till it thickens. Add in the nutmeg, thyme, s&p and lemon juice and stir it up. Add all the veges and shredded chicken and a little Parmesan cheese to the mix. Sir in 3/4 lb cooked thin whole wheat spaghetti. In separate dish mix up the olive oil, lemon zest and bread crumbs. This recipe made enough for 2 dinners for us so I then separate into 2 medium sized casserole dishes, top both with Parmesan and breadcrumbs and cover both with foil. I send one to the freezer and one to the preheated 375 degree oven and cook covered for about 15 minutes and then uncovered till the top browns and crisps up = about 5-10 more minutes. Serve with a big salad, some garlic bread & enjoy!

The left over stock & 2nd casserole all ready for the garage freezer-

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