“This is a popular Rachel Cooks With Love Recipes Southern recipe that I spice up,” Rach adds. “You may serve it with a cornmeal topping or, as I prefer, with spaghetti.” Because of the ease of store-bought rotisserie chicken, it’s ready to bake in no time. You may also save time by using store-bought hard-boiled eggs. The dish is ideal for a busy night, such as Halloween, especially when paired with John’s Munster-Tini Cocktail.
Rach’s Stroganoff Casserole and Broccoli Mac and Cheese Casserole are two of her most popular casseroles.
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 large rib celery with leafy tops, finely chopped
- 1 onion, finely chopped
- 2 large cloves garlic, chopped
- Salt and pepper
- 3 tablespoons flour
- 2 ½ cups milk, warmed
- 1 tablespoon Old Bay Seasoning
- 2 teaspoons ground mustard
- 1 rotisserie chicken, shredded
- Hot sauce, to taste (Rach goes strong with 2 to 3 tablespoons)
- 2 to 3 tablespoons Worcestershire sauce
- 1 pound short-cut pasta
- 6 hard-boiled eggs (store-bought precooked or homemade), chopped
- 2 cups shredded yellow cheddar cheese
- Chives, finely chopped, for garnish
Heat a large pot of water to boil for pasta.
Rachael Ray Brights Hard Anodized Nonstick Pasta Pot / Stockpot / Stock Pot – 8 Quart, Gray
Heat oven to 375°F.
Heat oil, 1 turn of the pan, in a deep skillet, and melt butter into the oil. Add celery, onions, and garlic, and season with salt and pepper. Soften for 2 to 3 minutes, sprinkle the flour in, and stir for a minute. Add the milk, then thicken the base sauce. Whisk in Old Bay and mustard and reduce heat. Add chicken and then the hot sauce and Worcestershire sauce and fold it all together, then reduce heat to warm/low.
Undercook pasta for 2 minutes, reserve half a mug of water, drain and add to chicken. Fold in chopped hard-boiled eggs, transfer to the casserole dish, and top with cheese. Bake to melt and brown cheese, 20 minutes or so Rachel Cooks With Love Recipes.
Top with chives and serve.