Wednesday, March 6, 2013

Chicken Casserole THM style

A successful birthday celebration tonight. I totally revamped our family's favorite birthday meal and made it  acceptable for my Trim Healthy Mama diet.

Here's the recipe for our Chicken Casserole

Serves 10

2 boxes Dreamfields Rotini pasta noodles, cooked and drained
5 cups cut up cooked chicken
1 1/2 cups almond milk (unsweetened)
2 1/2 cups shredded sharp cheddar cheese
Homemade Cream of chicken soup (recipe below)
2 Joseph's pitas, made into bread crumbs in blender
1/4 cup butter, melted
butter to oil pan
Italian seasoning
Oregano (to taste)
Salt (to taste)
Pepper (to taste)

Combine cooked pasta, chicken, homemade chicken soup, almond milk, salt, pepper and oregano in large bowl. Mix Well. Put into a large baking dish (I use our broiler pan). I also had buttered the pan. Bake covered at 350 degrees for 30-40 minutes until bubbly. Uncover and mix bread crumbs made out of pitas, Italian seasoning and melted butter together. Place on top of casserole and put back into oven for 5-10 minutes.

For homemade cream of chicken soup:

3 Tbsps. butter
3 Tbsps. almond flour
1/4 tsp. salt
1/4 tsp. nutritional yeast
dash pepper
1 1/4 cup chicken broth (I used homemade)
light sprinkling of poultry seasoning
1/2 t. Glucomannan powder

Combine all ingredients into small pot and cook, stirring constantly until thickened like the consistency of Cream of chicken canned soup.

It was a little harder to make than it used to be, but well worth it. I also made another tray for the family so that when I go to the birth of my first grandchild, the family will have something to eat. We served ours with a side salad and cooked peas. Not something you'd want to eat everyday, but so happy we could make it work for birthdays around here without "cheating."