The kids and I used to always love to eat our Chicken Cass.
made with shell pasta noodles, diced fresh chicken breast and cream of chicken, onions, mushrooms
and then on top we would put a bunch of cheese and top that with....watch out now... crushed potato chips!
so tonight we took the basic recipe of Doug's Macafoney and cheese(
http://fattoskinny.net/index.php?topic=54.0 )
using a softer tofu- 2pks, a little more amount of cheese and two different kinds... 1 1/4 cup mozz. cheese and
1 1/4 cup sharp cheddar, a bit more Bertolli Alfredo Sauce- 1/2 cup, and the same 2 eggs, beaten...
plus one medium size yellow squash and 2 nice size chic. breasts(i would guess about 1 lb.) and black pepper
(we did not use salt but you could)...there were a bit of mushrooms in the Alfredo sauce and we decided not to put onions
and of course absolutely no chips on top...just some of the cheddar and you could put Parmesan and/or Ricotta like Doug
suggests for His mac and cheese recipe.
Cut the Yellow Squash in small cubes, set aside..
Cut the chicken into pieces and cook in a pan with a little peanut oil until just starting to brown...
meanwhile cut the tofu into cubes, put them in a big bowl, add the cheese, beaten eggs, Alfredo,(salt) pepper...
Put the squash in the pan with the simmering chicken just before the chicken is going to brown so the squash gets just slightly tender
then drain any excess oil and add the chicken and squash to the bowl of ingredients. Mix lightly together, pour into the baking dish.
We used a glass 9x13 sprayed with Pam cooking spray. Baked 375 degrees for 40-45 mins, until browned and bubbling on top~
yum!
