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2 zucchini 3 Tbsp butter 8 oz mushrooms, sliced 3/4 cup chopped onion 1/2 cup green bell pepper, finely chopped 3/4 cup evaporated milk 3/4 cup chicken broth 1 tsp Worcestershire sauce 1 Tbsp yellow mustard 1 tsp salt 1/2 tsp Old Bay seasoning 1/4 tsp black pepper 1/8 tsp white pepper 3 Tbsp corn starch 3 Tbsp white wine 1 cup frozen peas, thawed 1 cup grated sharp cheddar cheese 2 cups chopped cooked chicken (or turkey) breast 1 cup grated Parmesan cheese Zoodle zucchini into egg-noodle form, salt and allow to drain in a colander. Melt butter in large skillet over medium heat. Add mushrooms, onion and bell pepper and sauté until tender. Stir in milk and chicken broth and add seasonings and green peas. Simmer for 5 minutes. Dissolve corn starch in white wine and stir into veggie mixture. Simmer 5 minutes or until thickened. Add grated cheddar cheese and mix well. Add zoodles and mix gently. Spread chopped chicken in greased 10" x 10" casserole dish and cover with veggie/cheese mixture. Top with Parmesan cheese. Bake at 375 F for 25 minutes, or until bubbly; cover with aluminum foil if cheese browns before casserole gets bubbly. This recipe was added: 29 May 2023 |