I used my new pan to make the left-over chicken into a casserole on Monday night. I tried to use what we have around the kitchen, so first I de-boned and cut the chicken into small bite size pieces and covered the bottom of the pan. I cooked some fusilli noodles and drained them, browned some onions, added a can of tomatoes to the pan to mix them and some seasonings, and then poured it over the chicken. I poured in the noodles and mixed that together. Then I took a beaten egg in a cup of cottage cheese, stirred them together and sprinkled the mixture over the noodles. I stirred that lightly to get the cheese through the noodles. I then covered the top with 8 oz grated cheese (half mozzerella, half parmesean). I baked it for about 40 minutes and then took it out of the oven. I served green beans that I simmered in chicken broth and a salad with tomatoes and avocado. I was surprised how much Dad ate, cause he doesn't always like my concoctions. He seemed to like this. I would have liked a little more mozzerella cheese through the mixture, but I thought this was good for being leftovers.
Leftovers for tomorrow!! 
Restes Appetit!
2 comments:
I love baked cauliflower and also creamed cauliflower. My companion is English, and he tells me that baked and creamed cauliflower is very British. People tend to not like cauliflower, but it's coming back! I love it, except raw. I can't quite enjoy it raw. But your dish sounds really good.
Rachel... this is the 2nd time I've tried to make this. I used smaller florets last time, and quite frankly the cauliflower was better.. a little sweeter and more caramelized. I think the longer the cauliflower cooks, the more sweetness is brought out. It is delish!! I can't eat raw almost any vegetable, but this is a most pleasureable way to enjoy a somewhat bland if not boring vegetable!
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