4 cups cooked chicken, cut into bite-size pieces
1 (10-ounce) bag frozen spinach, thawed and squeezed dry
1 (4-ounce) can mushrooms, drained
1 (12-ounce) package egg noodles, cooked and drained
Sauce:
¼ cup margarine
¼ cup flour
1 cup nondairy creamer
1 cup chicken stock
¼ teaspoon nutmeg
¼ teaspoon pepper
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan.
In a large bowl, combine chicken, spinach, mushrooms and noodles.
In a small pot, over low heat, melt margarine. Whisk in flour until blended. Gradually pour in nondairy creamer and chicken stock, whisking continually until a thick sauce is formed. Remove from heat and stir in spices. Pour over chicken mixture and toss well.
Pour into prepared pan and bake, covered, for 30 to 45 minutes.
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sounds like a great way to get rid of l/over shabbos chicken that no one wants to eat anymore
Pretty uncomplicated, but what I found about casseroles is that if you get the ingredients and the timing right, they come out absolutely delicious!
I wish kosher recipes would stop using non-dairy creamer. That stuff is awful, and bad for you.
It is, I usually use pareve soy milk or almond milk in its place. Sometimes a recipe needs the creaminess or fat that non-dairy creamer has but it definitely should be used in moderation!
Non-dairy creamer never gets digested. HORRIBLE for you!