terri's chicken casserole with pasta and veggies
INGREDIENTS
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chicken breasts - 2 large boneless, skinless (you can use leftover chicken and skip the poaching steps)
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chicken stock - 2 cups
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mushrooms - 4-6 ounces (200 g), cut into bite-sized pieces (I used a variety, any kind will work)
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bell peppers - 2, diced (green are the most flavorful, but use whatever you have around)
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onion - 1 large, white or yellow, diced
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onion - ½ large white or yellow, sliced thickly
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celery - 2 stalks, diced
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spaghetti - 10 oz (500 g), uncooked, whole wheat
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cheese - 1 cup, finely shredded - your choice (anything from cheddar to parmigiano reggiano)
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butter - 9 tbsp, divided
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all-purpose flour - 6 tbsp
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milk - 3 cups
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lemon juice - 1 tbsp
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bay leaf - 1
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cloves - 2, whole
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dry mustard - 1 ⅕ tsp
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cayenne pepper - ½ tsp (or more if you like a little spice)
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salt and pepper - to taste
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