My guest post today is from Janeeetha. No, she doesn’t really spell her name like that, but I picture it that way in my head. And when I picture Janetha in my head, I imagine her standing in my front yard being drowned by boxes of swag. Because that actually happened. I got to meet this lovely, blond, pint-sized, generous, whip-smart, funny girl in person last week – and I loved her as much as I love her blog, Meals and Moves. Thank you for so much for the post, J!

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Hey there, Katie’s friends and fans! I am Janetha from meals & moves. It is such a pleasure to be posting here on Yes, I Want Cake today. Katie became one of my very first blog friends waaaaay back when, and I have had a crush on her ever since we virtually met. Since planning Blend Retreat with her and meeting her in person this month, my crush only grew deeper! Yep, Katie is way more crush-worthy in person, I am sure that’s not hard to believe.

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I stayed at Katie’s place a couple nights during the retreat and I became even more of a creep—I fell in love with her cute baby A and her pets, Punky and Baggy. I won’t say I fell in love with Meeker, because that would just be weird. And no, falling in love with Katie’s offspring and animals is so not weird, in case you were thinking that it might be.

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Baggy & me: it’s true love! Photo credit Susan’s Instagram.

Katie actually asked me to guest post a couple weeks ago, but I am a professional procrastinator and put it off and put it off again, I know, I am a horrible friend. Then I got an email from Katie yesterday saying that she’s been laying around in her PJs with a tear-stained face and never-ending casseroles filling her belly. That got me thinking—I wanted to make Katie a casserole! If there’s one thing you should know about me, it’s that I have a love for casseroles. Well, I should clarify, it’s my husband that has the love for them. He loves to eat them, I love to create them and cook them. Okay, I like to eat them, too.

Casseroles are just so comforting (and delicious!) It’s no wonder that when something tragic happens, your neighbor or friend shows up on your doorstep with a casserole in hand. Well, I am not Katie’s neighbor (I live in Utah), but I am her friend.. so a virtual casserole is the best I can do right now!

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Chicken Pot Pie Casserole
Makes 8 LARGE servings
Prep time: 30 minutes
Bake time:15-18 minutes

Ingredients:

  • 3 cups low sodium chicken broth
  • 1 cup sweet potato, diced small
  • 1 cup russet potato, diced small
  • 1 cup celery, diced small
  • 1 cup carrots, diced small
  • 2 cups frozen peas, thawed
  • 2 cups pearl onions, thawed
  • 1 lb boneless, skinless chicken breast, diced small
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp Trader Joe’s 21 Seasoning Salute (or similar spice blend—Costco has a good one)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 1/2 cups milk (I used skim, but almond or soy would also be good)
  • 1/3 cup whole wheat flour
  • 2 TB cornstarch
  • 3/4 cup uncooked quinoa (yield 1.5 cups cooked)
  • 4-5 sheets whole wheat fillo dough

directions:

  1. Preheat oven to 400 degrees (F).
  2. In a large pot or deep saucepan, bring your broth to a boil.
  3. Meanwhile, cook quinoa according to package directions.
  4. Slice and dice those veggies and add them all to the broth once it is boiling.
  5. Cover and let the veggies cook for at least 8 minutes. They should be fork-tender. Remove the lid and add your chicken.
  6. Cook the chicken in the broth & veggies, stirring occasionally.
  7. Once the chicken is cooked through (about 8 more minutes), turn the heat to low-medium and use a slotted spoon to dish veggies & chicken into a bowl.
  8. Next, combine the milk and flour in a bowl with a whisk.
  9. Add the cornstarch to the flour mixture.
  10. Pour entire mixture into the broth.
  11. Add all of your seasonings at this point. Cook over low-medium heat until it is nice and thick.
  12. Add your chicken & veggies back into the pot. Mix well.
  13. Add your cooked quinoa.
  14. Pour everything into a 13×9 baking dish.
  15. Layer fillo dough over filling. Don’t be worried if you tear it to shreds.. just make sure you get a couple layers of dough covering the casserole dish.
  16. Bake at 400 degrees for about 15-18 minutes, until the dough is nice and flaky. OR—if you are making this casserole for a friend—cover with foil and deliver it. Give them the baking directions.
  17. Dig in!

Step-by-step photo tutorial:

Preheat oven to 400 degrees (F).

In a large pot or deep saucepan, bring your broth to a boil.

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Meanwhile, cook quinoa according to package directions.

Slice and dice those veggies and add them all to the broth once it is boiling.

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Cover and let the veggies cook for at least 8 minutes. They should be fork-tender. Remove the lid and add your chicken.

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Cook the chicken in the broth & veggies, stirring occasionally.

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Once the chicken is cooked through (about 8 more minutes), turn the heat to low-medium and use a slotted spoon to dish veggies & chicken into a bowl.

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Next, combine the milk and flour in a bowl with a whisk.

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Add the cornstarch to the flour mixture.

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Pour entire mixture into the broth.

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Add all of your seasonings at this point. Cook over low-medium heat until it is nice and thick.

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Add your chicken & veggies back into the pot. Mix well.

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Add your cooked quinoa.

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Pour everything into a 13×9 baking dish.

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Layer fillo dough over filling. Don’t be worried if you tear it to shreds.. just make sure you get a couple layers of dough covering the casserole dish.

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Bake at 400 degrees for about 15-18 minutes, until the dough is nice and flaky.

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Dig in!

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Nutrition info per serving (based on 8 for the entire recipe):

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Delicious. Comforting. Healthy. A perfect casserole for a friend—or for you and your family! Enjoy!

Thanks to Katie for letting me take some time here on Yes, I Want Cake. I send all my love to her and her family at this difficult time.

XO. Janetha G.

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