1 lb feticini noodles (optional: Use spinach fettichini)
1 lb (or 1 pkg) boneless chicken breast or thighs, cut into bite size pieces
1/2 lb whole mushrooms
1 lb broccoli florets
2 cups grated cheddar cheese
Optional: Dry roasted cashews and raisins
Cook your noodles. While waiting for your water to boil and the noodles to cook, make the cheese sauce:
Cheese Sauce
4 - 6 Tblsp oil3 Tblsp flour
1 - 2 Tblsp Lowry Season Salt
1 1/2 tsp dry mustard
1/4 tsp cayenne
1 quart half-n-half
2 cups grated cheddar cheese
Heat the oil in a sauce pan until hot and add the flour. Stir together and cook until flour is golden. Take the pan off the heat and add the seasoning and cream. Whisk together. Add the cheese and return pan to heat. Cook and stir until cheese melts and sauce is thickened.
Put sauce aside and saute the chicken and mushrooms together until cooked. (Optional: You may blanche the broccoli by immersing it in boiling water for 30 seconds. This step is not required).
Once your noodles have cooked, assemble the dish in a casserole pan. Layer the noodles on the bottom, followed by the chicken and mushrooms and then broccoli. Add the raisins and cashews to taste if you want. Sprinkle the top with the remaining 2 cups of grated cheese. Bake at 350 degrees until cheese is melted and it is bubbling.
I like cheese, so I add much more than required in the recipe. Feel free to make it as cheesy as you want.
