Whole Wheat Creamed Chicken Au Gratin
- Number of Servings: 4
Ingredients
Left over rotisserie chicken (we had 390g)1 1/2 T Butter1 Carrot1 Onion1 Stalk celery6T Flour1 C Milk1/2 C Chicken Stock2 2/3 C whole wheat penne pasta (4 servings)1/2 C Bread crumbs (Japanese panko style)1/4 C Parmesean cheese (Reggiano)
Pick all the meat thats left on the roasted chicken carcass you ate for dinner last night.
Throw the bones in a pot with just enough cold water to barely cover.
Peel the carrot and onion toss peelings into pot with bones.
Same goes for the nasty parts(top/bottom) of the celery.
Bring to boil, reduce heat and simmer gently for 2 hours then remove bones and veggies. Continue simmering, the longer the better, ideally until it reduces to 1/2 a cup.
***you can skip all this and just open a can of chicken broth if you must***
Boil water for pasta.
Cut carrot, onion and celery into pieces that suit your taste.
Melt butter in sautee pan, add carrots, onions, celery sautee 5 minutes Med. heat.
Your waters boiling add the pasta.
Preheat oven to 425 degrees.
Add chicken meat to the veggies and stir until coated with butter.
Sprinkle flour and stir until well mixed. Continue to cook until you can barely smell a toasy smell, abouth 3 minutes.
Add milk and stir actively until sauce thickens.
Drain Pasta.
Mix it all together, dump it into a 9X9 baking pan.
Sprinkle bread crumbs and parmesean cheese on top, and pop it into the oven.
Cook until toasty brown on top, about 10-15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user STINGKING61.
Throw the bones in a pot with just enough cold water to barely cover.
Peel the carrot and onion toss peelings into pot with bones.
Same goes for the nasty parts(top/bottom) of the celery.
Bring to boil, reduce heat and simmer gently for 2 hours then remove bones and veggies. Continue simmering, the longer the better, ideally until it reduces to 1/2 a cup.
***you can skip all this and just open a can of chicken broth if you must***
Boil water for pasta.
Cut carrot, onion and celery into pieces that suit your taste.
Melt butter in sautee pan, add carrots, onions, celery sautee 5 minutes Med. heat.
Your waters boiling add the pasta.
Preheat oven to 425 degrees.
Add chicken meat to the veggies and stir until coated with butter.
Sprinkle flour and stir until well mixed. Continue to cook until you can barely smell a toasy smell, abouth 3 minutes.
Add milk and stir actively until sauce thickens.
Drain Pasta.
Mix it all together, dump it into a 9X9 baking pan.
Sprinkle bread crumbs and parmesean cheese on top, and pop it into the oven.
Cook until toasty brown on top, about 10-15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user STINGKING61.
Nutritional Info Amount Per Serving
- Calories: 574.2
- Total Fat: 14.0 g
- Cholesterol: 94.3 mg
- Sodium: 359.5 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 7.0 g
- Protein: 42.8 g
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