Tasty Chicken, Vegetable and Pasta Casserole

Tasty Chicken, Vegetable  and Noodle Casserole served with steamed asparagus and fresh berries.

Right out of the oven

Ingredients:

1 package pasta (I like to use vegetable bow tie or multi grain pasta)

2 tablespoons butter

½ - 1-cup fresh sliced mushrooms (finely sliced or put through the electric food chopper)

½ cup chopped sweet bell pepper (put through the electric food chopper)

1 small onion chopped (finely chopped – put through the electric chopper)

2 boiled skinless, boneless chicken breasts  put through the electric chopper  OR 2 cans tuna(drained)

2 tablespoons flour (whole wheat pastry flour works, too)

½ tsp. salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup milk

32 oz.  [2 (16 oz.) containers] cottage cheese (low fat or 4% fat)

½ cup to 1 cup shredded cheddar/jack cheese (to cover the top of the casserole)

Directions:

Cook Noodles – Drain Noodles – Set aside

Boil chicken if using chicken.  Put the chicken through the electric chopper or cut into very small pieces. Set aside

In a large sauce pan, melt butter

Add the sweet peppers and onion and sauté in the butter, then add the mushrooms and let them sauté a bit –

Blend in flour and seasonings – stir until the flour is absorbed

Gradually add the 1 cup of milk.  Stir continuously.

Cook until thickened – (Be prepared, It may take a long time)

Add tuna or chicken, cottage cheese and noodles

Mix all ingredients together and then pour it into a 9” x 13” Pyrex dish

Add shredded cheese to the top – Cover with aluminum foil

Bake at 350° for 25-30 minutes in a 9”x 13” Pyrex dish

Sweet Peppers, Onion, Mushrooms, Flour, Spices, and Milk 

Chicken, Boiled and Finely Chopped

Adding the Cottage Cheese

Cottage Cheese Mixed In

Adding the Chicken

Chicken Mixed In

Adding the Pasta

Everything Mixed In and in the Casserole Pan

Grated Cheese On Top

Right Out of the Oven

Served with Steam Asparagus and Fresh Berries