Cheesy Casserole



1 Tbsp light olive oil

1/4 c onion, chopped

1 clove of garlic, minced

1 pint heavy whipping cream

1 wedge of parmesan cheese, shredded or crumbed in blender/Vitamix

1/2 tub of ricotta cheese

1 package of rice noodles

1 cluster of broccoli, chopped

1 cup fresh baby spinach

2-3 chicken breasts, shredded

1 Tbsp arrowroot

pinch of Italian seasoning

pinch of cumin

salt & pepper



1.  Saute onion and garlic in olive oil until begins to brown.

2.  Add heavy whipping cream, parmesan (save a little for top of casserole), arrowroot, Italian seasoning, cumin, salt, & pepper.  Bring to boil, stirring frequently to keep from burning to bottom of pan.  Turn down to medium-low heat as soon as it comes to a boil.  Simmer until thickened and then add ricotta cheese.

3.  Meanwhile, prepare cooked, shredded chicken.  I like to cut breasts in half and then boil them until cooked.  Next, I use a hand mixer to shred the breasts.

4.  Boil noodles according to package directions.

5.  Layer sauce, noodles, broccoli, chicken, and spinach in a 13 x 9 casserole dish, alternating layers of ingredients as you wish. Sprinkle leftover parmesan cheese on top.

6.  Cover dish in aluminum foil and cook at 350 degrees for 30 minutes.

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Posted on

July 8, 2014