The Husband detests casseroles.

Or at least he thinks he does.

But he's the kind of guy who doesn't like food to touch on his plate and he will eat one thing at a time, letting nothing mix. Unlike Yours Truly who can't have mashed potatoes without making a well and filling it with sweet corn and then topping the entire mound with gravy.

I think it stems from his youth when Shepherd's Pie was something he ate often. (I happen to think a nice Shepherd's pie with a spinach salad and a glass of Cabernet is extremely underrated.)

But anyway. No Casseroles.

Yet he loves lasagne or baked ziti with sausage. But those things are "Not A Casserole!".

Whatever.

So this dish came about one cold winter night when I was staring in the refrigerator looking at leftover chicken wondering what the heck to do with it. As with all of my recipes, it's flexible. But this is the original dish.

Not A Casserole

2 Cups cooked chicken, chopped
1 Cup sliced mushrooms
2 cloves garlic, smashed
3 Cups Heavy Cream (Stop gasping, Barb)
1 Cup (or so) Grated Parmesean
1 Cup (or so) Grated Fontina
1 Cup (or so) Fresh Mozarella, sliced
Salt & Pepper (I like Kosher salt and fresh cracked pepper)
Dried Herbs - Parsley, Oregano, Basil. About 2 Tsp. of each.
12 oz. Pasta (I use Spaghetti Rigati), cooked very al dente.

In about 1 Tbs Butter (again, Barb, breathe) and 1 Tbs olive oil, saute' the sliced mushrooms and garlic until the mushrooms are slightly golden. Season with salt & pepper.

Add in the chicken and the heavy cream. Taste for seasonings - add salt & pepper if necessary. Add dried herbs. Stir well and turn the burner off.

Combine pasta and cream/mushroom/chicken sauce. Toss in all but 1/4 cup parmesean.

In a baking dish prepared with non-stick spray, add half the mixture. Top with 1/2 Fontina and 1/2 Mozarella. Add remaining pasta mixture and top with remaining cheeses, including parmesean.

Bake in preheated 350 degree oven for about 20 minutes, or until top is slightly browned. Let sit for about 10 minutes and then serve.

We like ours with a romaine salad, a good hunk of crusty bread and a nice glass of white wine.

Now, as I said, the recipe is flexible. You can use any combination of cheeses you like or any type of pasta you like.

Just remember, don't call it a casserole.

Oh, and I do have a picture of this but I can't find the cord thingy to download it. When I do, I will.

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Sounds delicious!

Posted by: TX Friend at March 9, 2005 06:43 AM

Do you think that the texture might be nicer if one shredded - the chicken - rather than chopping it? Also, am looking for a recipe for "chicken mica," a made up thing - but chicken, wild rice, thyme et al. Any ideas? It was mentioned in a NYT Sunday mag article a few years back ... also a chocolate moussey thing with Kahlua and Tia - why not?

Posted by: Cy at March 9, 2005 11:20 AM

Now that you've given me a heart attack, I have to admit....it sounds fabulous!! Cheese, cheese, and more cheese!! Gotta love it!!

Posted by: Barb at March 15, 2005 03:23 AM