Creamy Chicken Pasta Bake

From Kristi's Kitchen

Ingredients:

1/2 stick organic unsalted butter

1 c. soft whole wheat flour

1/2 tsp. sea salt

1/2 c. diced organic celery

1 tbsp. grated organic carrot

1/2 tsp. poultry seasoning

2 quarts homemade organic chicken stock (seasoned to taste with sea salt & garlic powder)

2 c. cooked, shredded organic chicken

3/4 tsp. sea salt (a bit more to taste if needed)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. black pepper

1/8 tsp. cayenne

2 tsp. dried parsley

16 oz. brown rice spiral pasta, cooked until almost al dente (be sure to salt your pasta water)

3 -2" homemade biscuits (see Spelt Flour posts for recipe), crumbled in a food processor with 3 tbsp. organic butter

Directions:

-Preheat oven to 350 degrees

-Melt butter in stock pot

-Add veggies and cook until translucent

-Stir flour into butter and cook, stirring constantly until mixture is blonde in color

-Pour chicken stock into pot and stir until mixture begins to thicken

-Season with remaining seasonings and fold in shredded chicken

-Taste and adjust seasoning as needed

-Stir pasta into mixture and pour into a 13x9 casserole dish

-Top with biscuit crumble and a sprinkling of garlic powder, dried parsley and paprika

-Bake in preheated oven for 20 minutes, until crumble is crisp and golden

Serve with sauteed snow peas and Homemade Cranberry Relish(see below)

"Comfort Food" at it's finest...plate-licking good! Insert leftover turkey and here's what you do with your leftover holiday bird...I know that's a bit early but, file it away and use the chicken for supper tomorrow night! Everyone asked for more! Happy Eating!

Homemade Cranberry Relish

From Kristi's Kitchen

Ingredients:

1 c. fresh cranberries

1/3 c. filtered water

8 tbsp. coconut palm crystals

1/4 tsp. organic orange or lemon zest

1/16 tsp. ground cinnamon

Directions:

-Place in a small sauce pot

-Bring to a boil

-Simmer until fruit pops and cooks down slightly