1 1/4 pre-cooked cold diced chicken breasts (leftover chicken works great) |
1 cup water |
1 low-sodium chicken bouillon cube (or reg if you prefer) |
2 teaspoons margarine |
1/2 cup light mayonnaise |
1/2 teaspoon coriander |
3/4 teaspoon ground sage |
1/4-1/2 teaspoon adobo seasoning (less for lower sodium) |
1 teaspoon sugar |
3/4 teaspoon italian seasoning |
1 1/2 teaspoons flour |
1/4 cup soymilk (or soy creamer) |
3 cups cooked egg noodles |
1 cup veggie shreds soy cheese (cheddar, use this specific type of veggie cheese for best results) |
1 cup veggie shreds soy cheese (mozzarella) |
3 average sized mushrooms, finely chopped |
2 cups frozen broccoli, cuts |
1/2 cup frozen peas |
1/4 cup frozen sweet corn |
2 beaten eggs |
1/8-1/4 cup italian seasoned breadcrumbs |
salt and pepper (i like fresh ground pepper and use about 15 grinds in my casserole) |