Chicken Cheddar Casserole

This is a wonderfully easy and yummy meal to make for dinner inspired by a soup recipe that I have altered somewhat to turn into a casserole. It uses up left-over cooked chicken and requires few ingredients. Reduce wet ingredients for a "dryer" pasta meal or increase for a "soupy" casserole. Adjust cooking time accordingly. It's all up to you!

---

What you need:
1/2 cup shredded carrot
1/4 cup chopped green onion
2 tablespoons butter
1 to 1/2 cups milk
1 cup chicken broth
1/8 cup flour
1 tsp Worcestershire sauce
1/8 tsp pepper
1/2 to 1 cup cooked chicken; shredded, cubed or ground
1 cup shredded cheddar cheese
2 cups cooked pasta

What you do:

Add the carrot and green onion to melted butter and cook slightly in frying pan. Combine and whisk milk, chicken broth, flour, Worchestershire sauce and pepper in a separate bowl. Add to frying pan. Cook and stir over medium heat under thickened and bubbly. Stir in cooked chicken and 1/2 cheese. Pour over cooked and drained pasta in casserole dish. Cover with remaining cheese.

Bake uncovered at 325° for approximately 1/2 hour.

When I made this meal ... I realized I didn't have any carrots. Then I remembered that I still had some out on the front brick patio (mid-January!) in a suspended iron planter. I had grown some in pots, elevated, away from the slugs which had ravaged our garden this year. Anyway - they were just enough to complete this meal. These winter carrots were lovely, fragrant, crisp and sweet.
You can always scrape a meal together somehow!

Bibliography: Fix It Fast Cookbook, Better Homes and Gardens, 1979                                    
                                                                                                                                                                 Meadow Sweet Grove © V. Buchanan 2021