ArcaMax

We sat down with Zola and asked her about her kitchen habits. We hope you learn some new, personal things about Zola here. Enjoy!

Favorite Family Recipe:

I cherish my mother’s apple crisp recipe. I crave it in the Fall. Now that Swerve and ZSweet are on the market (new sugar substitutes) as well as coconut flour, I’ve been able to duplicate it!

What’s Always in My Refrigerator:

Butter, various mustards for my husband, whipping cream and a variety of vinegars are always in my fridge. Never know when you might have to whip up a dressing! And in my freezer you’ll always find frozen raspberries. My husband is NUTS for my raspberry ice cream recipe. He even eats it when we are in ZReboot...

Read the full column at PlanZDiet.com

French Country Creamy-Cheesy Chicken Casserole

Related Recipes at PlanZDiet.com:
Pumpkin Pancakes with Spiced Whipped Cream
Taco Salad #2

This is a ZReboot 3.5 recipe. This one has pasta in it so it hits ZReboot 3.5. If you make it without pasta you could have it earlier in Z3. Everything else about the directions would follow the same.

This tastes like a little bit of France in your home.

Servings: Serves 6

Ingredients:

4 cups of pre-cooked chicken. If you are in a hurry you can take a plain rotisserie chicken, remove the skin and cut or shred the chicken for the dish. Otherwise cook your chicken choice and then cut it up or shred it.
1 package of Allouette cheese (I use herbs and garlic flavor) or Boursin. These are in the nice cheese section. The Allouette comes in a carton. The boursin wrapped in a foil wrapper.
½ cup of diced shallots or onions
2 Tbl of butter
8 oz of sliced mushrooms (your choice)
½ cup of chicken broth
1 tsp of fresh lemon juice
2 Tbl of fresh tarragon, minced (or for an Italian version you can use Italian seasoning – 2 tsp. For dried tarragon use approx. 1-½ tsp or to your taste)
½ cup of frozen baby peas
2 – 3 cups of egg noodles, cooked. Measure them dry and then cook. You need just enough to cover the bottom of a 9-by-13-inch pan. Egg noodles are slightly less carby than regular pasta, and more of a country taste.
Sea salt and pepper to taste
Cayenne (optional)
½ cup of grated parmesan

Instructions:

Preheat oven to 375 degrees.

Cook your noodles in boiling water. When they are done, drain. You can make the sauce while the pasta is cooking. Spray your oven-proof 9-by-13-inch pan. In butter, on medium, cook the shallots and mushrooms in a large saute pan until the mushrooms just begin to brown on the edges. Just a few minutes.

Add the Allouette cheese and the chicken broth as well as the lemon juice. Break up the cheese blobs and stir so it melts. Keep heat medium or lower. Add the tarragon and prepared chicken. Add the peas directly from the freezer. Stir. Taste and season with grated sea salt and pepper. I always add just a whisper of cayenne to brighten the flavor but this is optional. Put your drained pasta in the bottom of an olive-oiled 9-by-13-inch pan. Pour the chicken mixture over. Stir.

Top with shredded parmesan. Cover with foil and bake 20 to 30 minutes at 375 degrees until piping hot. Let it sit for five to ten minutes so you don’t scald your mouth.

Enjoy!
Bon Appetit

Cheers,
Zola