Guest guest Posted March 19, 2001 Report Share Posted March 19, 2001 One of my son's favorite meals is the chicken casserole in the ANDI newsletter. 1 C sliced mushrooms 1 T CF margarine or oil 1/2 t salt, pepper 2 pimentos, finely chopped (we omit) 2 C cooked chicken cubed 1/4 C GF/CF parmesan (we omit because my son doesn't like the grainy texture) 1 onion, finely chopped 2 T sweet rice flour 2 C Imagine Creamy Leak and Potato Soup 1/2 C shredded soymage mozzarella " cheese " 1/2 lb GF pasta, cooked al dente (we like Tinkyada penne or spirals - they do not get mushy after baking) Sauté onions and mushrooms in margarine/oil, stirring until tender. Stir in the rice flour, salt and pepper. When mixed, add soup and simmer until it thickens (happens quickly). Add the cheese and pimentos and mix well. Stir in chicken and cooked pasta. Transfer to oven-proof casserole dish and sprinkle with parmesan. Bake uncovered at 350 degrees for about 20 minutes. Quote Link to comment Share on other sites More sharing options...
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