Mediterranean Chicken Casserole

Mediterranean Chicken Casserole

Ingredients
3 tbsp butter
3 tbsp all-purpose flour
2 1/4 cups camel milk
1 cup coarsely shredded Asiago cheese
1 1/4 cups shredded Mozzarella cheese
2 cups chopped green beans (1-inch long), blanched, or thawed if frozen
1 1/2 cups pieces cooked chicken (1-inch long)
1/4 cup chopped pitted kalamata olives
3 tbsp sliced sundried tomatoes
3 tbsp chopped fresh basil (or 2 tsp dried)
1 pkg whole wheat penne pasta, cooked
Salt & pepper
1/4 cup dry breadcrumbs


Preparation Method
Preheat oven to 375° F (190 °C) and lightly butter a 2 L casserole dish.
In a saucepan, over medium heat, melt butter. With a wooden spoon stir in flour, cook while stirring constantly until the mixture becomes smooth and well blended, about 2 minutes.
While constantly whisking, gradually whisk in camel milk in 1/2 cup increments until absorbed.
Reduce heat to low and gradually stir in Asiago cheese and 1 cup mozzarella cheese; stir until melted.
Stir in green beans, chicken, olives, sundried tomatoes and basil. Warm through and stir in pasta. Season to taste with salt and pepper.
Spoon pasta into prepared casserole dish and sprinkle with breadcrumbs mixed with remaining ¼ cup mozzarella cheese. Bake uncovered for 15 to 20 minutes, or until edges of casserole are bubbling. Spoon into dishes to serve.

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