This is a yummy, cheesy veggie chicken casserole, I use to make this more often when my kids were younger…they loved it! You can add or omit what ever you like its just an easy dish that pleases all!
What you will need:
- 1/2 pkg of elbow macaroni
- 1 zucchini cut up
- 1 tomato
- 1/2- whole red bell pepper
- 2 crushed garlic
- Herb Flavouring such as Organic Herbamare
- salt and pepper
- 2 chicken breast cut into small cubes
- 1/2 jar or can of favourite tomato sauce
- bachemal sauce
- mozzarella cheese
- grated romano or parmesan cheese
Boil pasta in salted water, cook, drain, set aside. In a pan heat a bit of oil and add in the zucchini, tomato, garlic, chopped up peppers, add in the cubed chicken breast, season with herb flavouring and salt, cook till chicken is fully cooked. Combine pasta with sauce, and then add the chicken mixture and mix, transfer to a baking pan. Pour the bechamel sauce on top and sprinkles cheeses on top. Bake in oven uncovered at 375 till cheese is melted and golden.
Bechamel sauce:
- 3 tbsp cup unsalted butter or olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- Herb Flavouring such as Organic Herbamare
- dash of turmeric
Melt butter in sauce pan, whisk in flour herb flavouring, whisk milk in quickly to prevent lumps. Continue stirring with a whisk until it thickens. Add in a dash of turmeric. Taste and adjust seasoning.
This is sooo good! Whole family loves it!