Saturday, April 25, 2009

Mediterranean Casserole


This is a fun twist on the regular chicken casserole featuring artichokes, roasted red peppers, and greek olives (and no cream soups!).



Look at those colorful vegetables. Can't you just feel a cool breeze coming off the Aegean Sea?

Okay, back to reality. Put a pot of water on to boil and add the egg noodles once the water is boiling. (This recipe calls for a 12 oz. package of noodles. I usually only use about 3/4 of the package, or 9 oz. If you need to "stretch" this casserole and use all the noodles, I would make 1 1/2 recipes of the sauce.)

While the noodles cook, combine the chicken broth, milk, cornstarch and salt in a large pot or Dutch oven and stir constantly over medium heat until the cornstarch is dissolved. Continue to cook and stir until the mixture is thickened and bubbly.



Today's tip: I find it easiest to get cornstarch to dissolve if it is mixed first with some of the liquid. So I would pour the milk into a jar, add the cornstarch and shake it up, baby. Then I would add that to the chicken broth and whisk away. The jar-shaking method should prevent any lumps from forming.



Now to the sauce, add the chicken, artichokes, red pepper, olives, mozzarella, wine, lemon juice and pepper. Drain the noodles and add those to the pot. Stir well.



Spray a 9x13 baking dish with non stick spray, and spoon casserole into the dish. Sprinkle with parmesan. Bake for about 35 minutes, and let stand 5 minutes before serving.



Mediterranean Casserole

12 oz medium egg noodles
1 14 1/2 oz can chicken broth
1 cup milk
1 tsp. salt
1/4 cup cornstarch
2 cups cooked, chopped chicken or turkey
1 14 oz can artichoke hearts, drained and chopped
1 7 1/2 oz jar roasted red peppers, drained and sliced
9 Kalamata olives, pitted and sliced (I just use regular black olives)
1/2 cup shredded Mozzarella cheese
1/2 cup white wine (optional)
1 tsp. lemon juice
1/2 tsp. pepper
2 Tbsp. grated Parmesan cheese

Prepare noodles according to package directions; drain.

Stir the chicken broth, milk, cornstarch and salt in a large pot or Dutch oven and over medium heat until the cornstarch is dissolved. Continue to cook and stir until the mixture is thickened and bubbly.

Stir in noodles, chicken, artichokes, red pepper, olives, mozzarella, wine, lemon juice and pepper.

Spray a 9x13 baking dish with non stick spray, and spoon casserole into the dish. Sprinkle with parmesan. Bake at 350 for about 35 minutes until bubbly around the edges. Let stand 5 minutes before serving.

Get lots more recipe ideas at Tasty Tuesday over at Balancing Beauty with Bedlam and Favorite Ingredient Friday at Overwhelmed with Joy!

6 comments:

  1. Wow, this looks good! You can't go wrong with those ingredients, and I appreciate the "no cream soups". I use them sometimes, but I'd rather not.
    Thanks!

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  2. This looks delicious. I am copying the recipe to use soon. I think I have all of the ingredients on hand. Thank you!

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  3. This is beautiful. I do need "prettier" recipes and this is definitely one of those. Thanks for sharing. :)

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  4. This looks good. Think I'll take it to our next playgroup potluck.

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  5. delicous will try this one soon

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