This recipe is similar to tuna noodle casserole with peas but that casserole doesn't appeal to me. This is a recipe that you can make quickly and is a comfort food for the cooler weather. I suggest you buy a cooked chicken at the grocery store. It makes preparation much faster.
Chicken and Noodle Casserole
1 cup uncooked noodles, your choice
3 tblsp. stick margarine
3 tblsp. flour
2 1/4 lactose free milk
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup lactose free cheddar cheese, grated
1 cup raw carrots, peeled and chopped
1 tblsp. minced dried onion
1/2 tsp. dill
1 tsp. finely grated lemon zest
1/4 tsp. powdered lemon juice
1 cooked chicken breast, skin removed and chopped
1/4 cup panko crumbs
Preheat oven to 350F degrees.
Cook noodles to package directions, drain and set aside.
In a skillet sprayed with vegetable spray, melt the margarine and whisk the flour into it until they are a paste. Slowly pour in the milk and add the salt and pepper. Over medium heat continue whisking together until all the ingredients are mixed together and beginning to thicken.
Add in the cheese and once it has been thoroughly mixed in add all the other ingredients except the panko crumbs. Spoon into a 1.6 liter or 8 inch casserole dish that has been sprayed with vegetable spray. Sprinkle the panko crumbs on top. Place in the oven and bake for 10-15 minutes or until crumbs begin to brown and sauce is beginning to bubble on the sides. Makes 4 servings.
