While I was sorting laundry today, Andrew combined olive oil, peanut butter, and a Costco sized container of cinnamon and put the mixture in coffee filters. When I reminded him that he was not supposed to cook with out a grown up, he said, “I wasn’t cooking, I was making mole traps”. We now have a new house rule! It has been added to our other Andrew specific house rules like: Don’t write on yourself with makeup, especially waterproof mascara. Don’t jump on Mommy when she is asleep. Don’t paint anything with nail polish, even if it is gold and sparkly.
As the evenings cool off, I am beginning to crave comfort food. I was thinking of making chicken noodle soup, but it is hard for my 4 year old to eat soup without making a mess. And after all of the messes he makes between sun up and sun down, I really don’t want to deal with another one. So instead of soup, I decided to combine the ingredients to create a casserole.
Yield: 8 servings
Prep time: 15 minutes
Cooking Time: 20 minutes
10 oz. package noodles (I use brown rice noodles)
2 cups cooked chicken, diced
1 1/2 cups carrots, sliced
1 1/2 cups frozen peas
2 cups chicken broth (How to make Chicken broth in a slow cooker)
1/2 cup milk ( I use almond or rice milk)
1/4 cup corn starch
1 teaspoon poultry seasoning (DIY poultry seasoning mix)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/8 teaspoon pepper
Cook noodles according to the package directions. When you add the noodles to the boiling water, add the sliced carrots too.
While the noodles and carrots are cooking, add all of the sauce ingredients to a medium saucepan. Cook over a medium-low flame and use a whisk to stir continuously until the sauce thickens.
Place the chicken and peas to a casserole dish. Add the drained noodles and carrots. Pour the sauce over the noodle mixture and stir to thoroughly combine.
Place foil over the pan and bake at 350 degrees for 20 minutes.