PHOENIX — Chicken Noodle Casserole

Ingredients

3 cups cooked chicken ( store bought rotisserie chicken works great)

1 medium onion, sliced thinly

2 garlic cloves - minced

1 teaspoon dry parsley

1/4 teaspoon dry crushed oregano

2 cups sliced carrots

2 cups sliced celery

2 cups chopped butternut squash

1 teaspoon sea salt

1/4 teaspoon black pepper

1 cup green peas

1 lb. cooked egg noodles

8 cups bechemel sauce

Directions

Cook pasta according to package directions, drain pasta, set aside.

Shred chicken to desired size, set aside.

Cook onion, carrot, celery and butternut squash on medium low heat covered to create steam about 5 minutes, lower heat to low, season veggies with garlic, dry herbs and salt and pepper, mix well, cover and cook an additional 15 minutes or until veggies are al dente. Remove from heat set aside.

Prep Sauce:

1/4 cup butter

1/4 cup flour

2 cups chicken broth

2 1/2 cups half and half or cream

1 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon freshly ground nutmeg

1 C pecorino romano cheese (Parmesan works well too)

Cook butter and flour over medium heat till bubbly and aromatic. Add cream and half and half, cook and stir till sauce begins to thicken, season, add in pecorino, cook and stir till pecorino is melted and sauce is creamy.

Assemble casserole:

Pre heat oven to 350*

Butter your 9x13 casserole dish. In separate bowl or pasta pot, toss cooked pasta, shredded chicken, cooked veggies and sauce. Pour into buttered casserole dish and bake uncovered in 350* oven for 20 - 25 minutes or until bubbly. Serve with your favorite hot sauce.