Yes, It may seem like a lot of liquid, but when you cool it, you can cut back on how much you add to the bake. You want it somewhat "soupy" as it will evaporate in the bake. Email me if you have questions while you are making it: andrewgruel@gmail.com
Thank you! I've got it in the oven now! I ended up not needing all of the flour or broth. I added a yellow squash to the mix and wow is it beautiful! All the vibrant colors of summer. I can't wait to try it. I'll let you know! By the way, I discovered this recipe on Gab. A friend on there shared it. It's making the rounds! :)
Making this right now. Couple changes were adding a local spicy Italian sausage in addition to the chicken. I didn't see the correction on the butter but got to there on my own. Did the pasta separately as I'm keto, rest can top or mix. Cheese is fresh from the dairy yesterday.
Edit: It turned out fantastic! Everyone loved it and I was able to maintain my carb count while the rest piled it on the pasta (I used rotini but it would be great with fettucine too!
You'll be sorry if you don't follow this chef on all his socials. He's got great recipes, shares a lot for free and has great sites on locals and AmericanGravy.
Andrew I’m getting ready to make this tonight. Is the 1.5 quart chicken broth correct?
Yes, It may seem like a lot of liquid, but when you cool it, you can cut back on how much you add to the bake. You want it somewhat "soupy" as it will evaporate in the bake. Email me if you have questions while you are making it: andrewgruel@gmail.com
Thank you! I've got it in the oven now! I ended up not needing all of the flour or broth. I added a yellow squash to the mix and wow is it beautiful! All the vibrant colors of summer. I can't wait to try it. I'll let you know! By the way, I discovered this recipe on Gab. A friend on there shared it. It's making the rounds! :)
Am I tripping or is 2 cups of flour and 6T butter seem incorrect? I thought roux was equal parts fat/flour.
I agree. Seems like a lot of flour. Maybe he meant 1/2 a cup?
Yes, 1/2 cup - updated, thank you
Making this right now. Couple changes were adding a local spicy Italian sausage in addition to the chicken. I didn't see the correction on the butter but got to there on my own. Did the pasta separately as I'm keto, rest can top or mix. Cheese is fresh from the dairy yesterday.
Edit: It turned out fantastic! Everyone loved it and I was able to maintain my carb count while the rest piled it on the pasta (I used rotini but it would be great with fettucine too!
will this serve 3 adults, 4 kids?
Wait, no nutritional yeast??? 😂. I'm making this right now hoping I don't burn the onions.
It’s really good. The hardest part is waiting for the onions to caramelize
It looks delicious, just like everything else you create....
Maybe it’s just me but getting recipes from a person with the last name of Gruel is a bit strange…
You'll be sorry if you don't follow this chef on all his socials. He's got great recipes, shares a lot for free and has great sites on locals and AmericanGravy.
I think I may be tripping too. 3 cups of mozzarella?
Yes, it's cheesy