*** A WORD FROM THE KITCHEN ***

My have we been having a pretty mild winter but that
doesn't change the need for some no-fuss and 'comfortie'
casseroles that go great on a cold winter's day. I should
be careful because we're bound to be getting hit with a
storm any time now there's still time. One of my picks
would be this CHICKEN & NOODLE CREAMY CASSEROLE that's
also got spinach and mushrooms baked in. Only problem
is it is making me really hungry right this moment.

Enjoy!
Marzee
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RECIPE: CHICKEN & NOODLE CREAMY CASSEROLE

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INGREDIENTS:
1 pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 10-ounce package frozen spinach, thawed, squeezed dry
8 ounces spinach fettuccine
8 ounces mushrooms, sliced
1 1/2 teaspoons olive oil
3/4 cup coarse breadcrumbs
1/4 cup freshly grated Parmesan cheese

DIRECTIONS:
Combine chicken, 1 cup water, garlic and bay leaf in
large saucepan. Cover and simmer just until chicken
is cooked through, turning once, about 15 minutes.
Transfer chicken to plate; cool. Shred chicken. Pour
cooking liquid into measuring cup, adding more water to
measure 1 cup if necessary. Reserve cooking liquid. Whisk
flour and cornstarch in heavy large saucepan. Add 1 cup
milk; whisk until smooth. Stir in 1 cup milk, tarragon,
salt, nutmeg and reserved 1 cup chicken cooking liquid.
Stir over medium heat until mixture thickens and boils,
about 5 minutes. Add wine; stir until mixture is very
thick, about 2 minutes longer. Remove from heat. Stir in
shredded chicken and spinach. (Can be made 1 day ahead.
Cover and chill. Reheat over medium-low heat, stirring
frequently, before continuing.) Preheat oven to 400 degrees.
Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in
large pot of boiling salted water until just tender but
still firm to bite. Drain. Return to pot. Add mushrooms
and chicken mixture; toss. Season with salt and pepper.
Transfer to prepared baking dish. Heat oil in small
nonstick skillet over medium-high heat. Add breadcrumbs;
stir 1 minute. Sprinkle over casserole. Bake until
casserole bubbles and breadcrumbs are golden, about 20
minutes. Let stand 10 minutes. Sprinkle with Parmesan
and serve.

Yield: 6 Servings
Category: Chicken, Casseroles

~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

HELPFUL CROCKPOT COOKING TIPS

* Allow sufficient cooking time on "low" setting.

* -- liquids don't boil away as in conventional cooking.
Usually you'll have more liquid at the end of cooking
instead of less.

* Cook with cover on -- except to "brown off" liquids
after cooking

* it's "one-step" cooking: many steps in the recipes
may be deleted.

* Recipes that will not adapt well are those that require
broiling or deep frying. If you feel unsure about a step,
go ahead and follow the recipe's directions as written.

* Most uncooked meat and vegetable combinations will require
at least 8 hours on low. Many recipes say "bring to boil,
then turn down to simmer." In a crock pot this is not
necessary. Simply set the crock pot to low and forget it.
Crock pot cooks so gently...so an extra hour on low need not
worry you. Any recipe can be cooked on high the first two
hours to reduce cooking time, and then turned to low.

HOPE THESE HELP!


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