I'm going to talk today about what we'll be facing a week from tomorrow...
No, not incredibly huge sales and crowds...(thankfully, I do the majority of my shopping on-line)
I'm talking about LEFTOVERS. *cue angelic singing*
We all know next week's menu skips Friday, Saturday and Sunday because those days are going to include eating what's left of Tom Turkey, right?
How about a recipe to help out?
2 tsp olive oil
1 medium onion, chopped
1 carrot, diced
1/2 tsp black pepper
1/2 tsp salt
8 oz mushrooms, sliced as small as you need to to hide them from your kids...
1 clove garlic, minced
1/4 cup chicken broth
1/4 cup flour
2 1/2 cups chicken broth
1 cup grated Parmesan cheese, divided
3 oz cream cheese
12 oz uncooked spaghetti, or other long, thin pasta
1 cup shredded mozzarella cheese
2 tbsp crushed saltine crackers
Cook pasta according to package directions. Drain and rinse.
Preheat oven to 350°.
Heat oil in a large pot over medium heat.
Add onion, carrot, pepper, salt and mushrooms. Saute until vegetables are tender. Add garlic and cook for another minute.
Add 1/4 cup chicken brother, cook for a minute.
Gradually add flour to pan. Cook 3 minutes, stirring constantly.
Add remaining broth, stirring constantly.
Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.
Add 1/2 cup Parmesan cheese and cream cheese, stirring until cream cheese melts. Add the pasta and chicken and stir until mixed.
Transfer to a greased 9 x 13 baking pan.
Sprinkle mozzarella cheese over the pasta.
Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle over pasta.
Bake at 350° for 30 minutes or until lightly brown.
Let stand 15 minutes before serving.