Fluffy Quiche with Chicken
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In The Frozen Aisle
PREP TIME: 5min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 8g||40%|
|Total Carbs 43g||14%|
|Dietary Fiber 3g||12%|
|Vitamin A 70%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 1/2 cupschicken stock
3 tbsp.olive oil
2 cupscelery, chopped
1 cuponions, chopped
1 cupcarrots, diced
4 clovesgarlic, minced
1/2 cuphot sauce
12 oz.macaroni, cooked
1 cupblue cheese
1/2 cupsour cream
Preheat oven to 375°F. Spray a casserole or baking dish with cooking spray. In a large pot or Dutch oven, heat the olive oil and butter over medium high heat. Add the celery and cook for 2 to 3 minutes until slightly softened. Add the onions, carrots and garlic. Cook an additional 2 to 3 minutes. Whisk flour into the vegetable mixture. Cook about 1 minute to remove the raw flour taste. Whisk in chicken stock and red-hot sauce. Continue whisking until sauce comes to a boil and has thickened like a gravy (if sauce is too thick, add a little more chicken stock).
TIP: You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.
Remove Dutch oven from heat. Add in cooked macaroni, blue cheese and sour cream. Toss to coat. Fold in chicken strips. Transfer chicken and macaroni to a prepared baking dish. Bake in a preheated oven for 20 minutes until bubbly and golden on top. Let casserole rest for 10 minutes before serving.
Let casserole rest for 10 minutes before serving.
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