Ingredients

4 cups cooked pasta (I used large egg noodles)

3 tbsp butter

1 cup chopped onion

1 large clove garlic, minced

1/2 cup chopped green pepper

1 -2 cups chopped mushrooms

3 tbsp flour

1 cup chicken broth

1 cup ricotta cheese (plain Greek yogurt works very well too)

1 cup shredded Mozzarella

1 cup shredded Cheddar

2 cups chopped cooked chicken

1 – 14 oz can diced tomatoes

sea salt and pepper

1 tsp thyme or oregano

Galley Kat Method

Heat butter in your cooking pot.

(I cooked the pasta in the same pot, drained it and set aside)

Add onion, garlic, peppers and mushrooms and sauté for a couple of minutes.

Add flour and stir for a minute to ‘cook’ the flour.

Gradually add the chicken broth, stirring until thickened.

Add the rest of the ingredients including pasta,

and seasonings and simmer for a couple of minutes

allowing the cheeses to melt and flavours to meld.

Because this is a one-pot-stove-top casserole

and because I like to have that crispy topping you get from oven baked

I sprinkled some of my Panko Crumb Topping.

on each serving.

I like making up a batch to have on hand for such an occasion.

Yummy cheesy comfort food.