Monday, September 26, 2011

Avocado Chicken Casserole

¼ c. butter
¼ c. flour
½ tsp. salt
¼ tsp. each – garlic powder, onion powder, dried basil, marjoram, and thyme
1 1/2  c. milk
1 c. half-and-half cream
8 oz. medium egg noodles, cooked and drained
3 medium ripe avocados, peeled, and sliced
3 c. cubed cooked chicken
2 cps. Shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth.  Gradually add milk and cream.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.  In a greased 13x9x2 inch baking dish, layer half of the noodles , avocados, chicken, white sauce, and cheese. Repeat layers. Cover and bake at 350 for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly.

Also, works good in a crock pot!

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