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Thank you to all our loyal supporters for coming back recipe after recipe! We are looking forward to another year.

Using ground chicken is a quick short cut for making a chicken casserole. All you do is brown the meat instead of having to poach or roast the chicken and cut it up. It’s a huge time saver.

Casseroles are great because there is usually enough left over for us to get another meal. They are great on a cold night.

Enjoy!

Avec Amour, Victoria & Alexander

P.S. Alexander painted a rainbow heart for everyone to say thank you!

Tarragon Thyme Ground Chicken Casserole

Yield – 8 Servings

2 Cups Egg Noodles

10 oz Box of Frozen Mixed Vegetables

1 1/2 pounds Ground Chicken

2 Tablespoons Olive Oil

2 Medium Onions, 1 1/2 Cups chopped

3 – 4 Celery Stalks, 1 1/2 Cups sliced

1 1/2 Tablespoons Butter

2 Tablespoons All Purpose Flour

2 1/2 Cups Milk

10 oz Jar of Mushrooms, sliced drained

1 1/2 teaspoons Dried Thyme

1 1/2 teaspoons Dried Tarragon

1 Tablespoon Worchestershire Sauce

1/2 teaspoon Salt

1/2 Cup Slivered Almonds

1. In a 3 quart pot bring water to a boil, cook pasta to al dente, rinse under cold water,

set aside, remove vegetables from freezer and let defrost.

2. Pre-heat oven to 350 degrees. In a skillet over high heat add 1 Tablespoon of olive oil, brown ground chicken

until golden brown edges, set aside.

3. In a 3 quart or larger pot over high heat add 1 Tablespoon of olive oil, sauté onions until golden,

add butter,

add celery and sauté for 2 minutes, add flour

and stir occasionally for 2 minutes,

add milk,

continue to stir until milk comes to a boil and thickens, reduce heat,

 

thyme, tarragon, Worchestershire sauce and salt, add mushrooms

stir, remove from heat.

4. Add chicken,

add vegetables and noodles pour into a greased 2 1/2 quart baking dish,

sprinkle top with almonds, bake for 30 – 35 minutes until golden brown on top.