Chicken casserole

You make this with a homemade roux instead of canned soup. It requires several pots and pans. Take your time.

Ingredients

Elbow macaroni, 2 cups

Water, 1 quart

Salt, dash or two

Olive oil,1 tablespoon

Rotisserie chicken, 1 cup shredded

Onion, 1/3 cup chopped

Celery, 1/2 cup chopped

Butter, 2 tablespoons

Flour, 1/4 cup

Milk,1/4 cup

Cream, 1/2 cup

Parmesan cheese, 1/3 cup

Cheddar cheese, 1 cup grated

Preparation

Add water to large pot with 1/4 teaspoon of olive oil and salt. As it heats to boiling, prepare onion and celery. Add remaining oil to saute pan and heat. Add onion and celery, cook until soft. Add chicken. Stir and turn off heat. When water boils, add macaroni. Stir frequently. In medium saucepan over low heat, add butter and melt. Use a wood spoon to stir flour into thick paste, then use whisk to blend milk, then cream, into roux. Add half Parmesan cheese, cook 2 minutes. Check macaroni. Al dente is best. Drain. Butter large casserole dish. Add macaroni then mix in roux. Add remaining Parmesan, half Cheddar cheese, onion, celery and chicken. Mix well, top with remaining Cheddar cheese. Cover and bake for 30 minutes at 350 degrees.