The Busy Gourmand

Leftovers are the mother of invention.  And when the leftovers start to pile up it is often best to invent a casserole and throw as many in there as possible.  While most of my research would indicate that for convenience people tend to use cream of mushroom soup, cream of chicken soup, or both in these casseroles, in order to keep the salt content within reason I just thicken my own chicken broth and add a little cream.

• 3 cups cooked broccoli crowns
• 3 cups cooked chicken, diced large or shredded
• 3 cups cooked small shaped pasta, farfalle, penne, fusilli etc.
• 2 cups chicken stock
• 1/2 cup cream or half and half
• 1/2 cup onion diced
• 1/2 cup mushrooms diced
• 1/2 tablespoon curry powder
• 6 oz grated cheese, use a good melting cheese, cheddar, swiss, mozzarella etc.
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon kosher salt
• freshly ground black pepper

Preheat the oven to 350 degrees.

In a small pot heat the chicken broth to a simmer.  In another pot add the butter and melt on medium high heat.  Add the onion and mushrooms and sauté for about 5 minutes releasing most of the moisture from the mushrooms.  Add the flour, reduce the heat, and allow the mixture to heat through about 2 minutes.  Stir the mixture to prevent sticking to the pot.  Add the heated chicken broth and the curry powder.  Allow the mixture to thicken, about 3 minutes.  Add the cream or half and half and allow to heat through for about 2 minutes. 

In large bowl mix the chicken, the pasta, the broccoli, and half of the cheese.  Pour the mixture into a 9” x 9” casserole dish or one of similar size in a round casserole.  Pour the liquid mixture over the ingredients in the casserole making sure to evenly distribute.  Sprinkle the remaining cheese over the top of the casserole.  Cover and bake for 30 minutes.  Remove the cover and bake an additional 15 minutes to allow the cheese to brown.

This makes four healthy size portions.