Lactose Free Chicken and Mushroom Casserole
(and it tastes better than using cream of mushroom soup)
Prep Time: 45 minutes
Bake: 20 minutes
2 cups water
1 cup chicken broth
4 boneless, skinless chicken breasts, cut into chunks
1 12 oz. can goat milk
1 tutti-frutti cream cheese
1 cup of Romano sheep’s milk cheese
1/2 yellow onion
1 teaspoon minced garlic
Salt and pepper to taste
1 lb. Penne pasta
1 tablespoon butter (unsalted)
16 oz. mushrooms – cut
1 teaspoon lemon juice
1 Food Processor
1 Lasagna Dish
1 – your favorite shredded or sliced cheese, I use lactose-free Gouda
Read all directions before you start as you’ll have two pans going simultaneously and a food processor in-between.
Trim 4 boneless, skinless chicken breasts and cut into chunks.
Bring water and chicken broth to a boil. Add dash of salt. Boil penne pasta approx. 8 minutes or per package directions. While boiling, chop 1/2 onion into cubes and mince in a food processor. Put onions in bowl and set aside. Then chop Romano cheese into chunks and mince it in the food processor as well.
|Cheese in chunks|
Heat large pan on medium high heat and melt butter to coat. Toss in onions and minced garlic. Once onions are brown on the edges, add mushrooms. Cook until mushrooms are soft and add goat milk. Once milk starts to bubble add Romano cheese. Wait until Romano is melted and add cream cheese (tutti-frutti if you want to stay lactose free). Stir frequently until all cheeses are melted. Add salt and pepper to taste. Add lemon.
Preheat oven to 350 degrees.
While you’re waiting for things to cook in the large pan, take the penne out of the boiling water mix via slotted spoon and set aside. Using the same hot water, boil the chicken – 8-10 minutes. Once cooked, chop in food processor – you’ll want it to look a little larger than tuna fish.
Once cooked chicken is chopped, add to the large pan with the cheese/mushroom mixture. Stir three minutes.
Finally add the cooked penne pasta to the pan and stir another three minutes.
|All ingredients just before loading into lasagna dish|
Pour pan out into large lasagna dish, sprinkle with your favorite cheese on top, cover with foil and bake 20 minutes at 350 degrees.
|Last step – top w/your favorite cheese|
You can use any cheese you like on top, or none at all. I used lactose-free Gouda from Finlanda.
Makes lots and you’ll have leftovers. Enjoy!
In His Grip,