March 23, 2011

Casserole with bacon, asparagus, and chicken

What a super simple casserole.  Leftover roasted chicken from the night before, lightly sauteed asparagus, crisped bacon, and penne rustica. 
Cook penne according to directions, add other ingredients. Pour a mornay sauce over (bechemal sauce with gruyere cheese) the mixture.  Add whatever herbs you like.  I used rosemary and ground mustard. Lightly toss.  Sprinkle shredded gruyere cheese on top (maybe 1/4 cup), bake 375 for 30 min. 
The great thing about this casserole, and any casserole for that matter, is they can be made larger or smaller, depending on how many need to be fed.

I don't really have any helpful hints because this is the easiest dish to make!


1 comment:

  1. This looks like heaven: definitely one of those recipes where I'd like to cook the chicken just so I can have this the next day!