Recipe - Chicken Noodle Casserole With Cheese And Dill

JUDI M. PHELPS
4 tablespoon Butter
3 tablespoon Whole what pastry flour
1 One half cup Milk
1 One fourth cup Ricotta cheese
4 tablespoon Parmesan cheese; grated
2 One half cup Large pasta shells; cooked
One half cup Fresh dill; chopped
One half cup Almonds; cut or sliced up
1 One half cup Cooked chicken; cubed
Freshly ground pepper

Preheat oven to 350 degrees F. In a mediumsize saucepan, melt 3
tablespoons butter. When hot, add flour and stir. Add milk all at once and
stir with a wire whisk until mixture comes to a boil. Stir in ricotta until
it melts. Add 2 tablespoons Parmesan.

Mix pasta with cheese sauce. Stir in dill and almonds. Mix in chicken and
season with lots of pepper. Sprinkle remaining 2 tablespoons Parmesan over
top and dot with remaining 1 tablespoon butter. Bake, uncovered, for 30
minutes, or until hot. Source: Rodale's Natural Foods Cookbook.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com