Title: Chicken Noodle Casserole with Cheese and Dill
Categories: Chicken Casserole
Yield: 4 Servings

JUDI M. PHELPS
4	tb	Butter
3	tb	Whole what pastry flour
1 1/2	c	Milk
1 1/4	c	Ricotta cheese
4	tb	Parmesan cheese; grated
2 1/2	c	Large pasta shells; cooked
1/2	c	Fresh dill; chopped
1/2	c	Almonds; sliced
1 1/2	c	Cooked chicken; cubed
		Freshly ground pepper

Preheat oven to 350 degrees F. In a medium-size 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

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