Lala's Chicken Casserole

My Mom was really in to making casseroles and jello. One of my favorites was actually my Grandma Lala's recipe. Chicken Scallop, full of dairy goodness. Smelling pimentos immediately immerses me in the comfort of childhood. Crammed around the kitchen table with my three siblings and parents, a noodle dish followed by a work of gelatin art was standard cuisine. 

Today, craving comfort food but not really able to find gluten free, dairy free, and egg free products too readily where we live, it was time to convert another recipe. I'm happy to share the original recipe if you're interested, but it's the modified "Sarah Safe" version that's on display today. 

It all started with a whole chicken, cut up and in the pressure cooker to make chicken stock. Of course, you can always buy stock at the store, and chicken pre cooked, leftovers, or cook up some meat in no time at all. (Any poultry works here so plan on this for those thanksgiving leftovers!)

Ingredients:

2 cups bite size pieces of chicken

2 boxes GF noodles

1 cup raw cashews (soak at least 1 hour in water before using, drain)

3-4 cups chicken stock (depends on moisture once dish is mixed)

1 block Diaya cheddar style cheese

1 small jar diced pimentos

Veggies (I used spinach but peppers, zucchini, onions, carrots, corn... It will all work just fine)

Crushed corn chips (to sprinkle on top)

1. Cook and drain noodles. 

2. Make cashew cream: blend drained raw cashews with chicken stock until smooth and creamy. Yes it's that simple. (Vegan?  Use water instead.)

3. Heat cream with cheese. Stir until cheese in melted. 

4. Add vegetables and chicken. Heat about 10 minutes. 

5. In a casserole dish, layer cream and noodles, repeat.

6. Top with crushed corn chips.

7.  Bake 30 minutes uncovered.

The photo above is before sprinkling the corn chips on top. 

My family knows I'm not good about writing down recipes and they are all ecstatic that I have captured this one. It's a keeper!