| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Casseroles | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
JUDI M. PHELPS 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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