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.
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!