The Impulsive Kitchen

So, I made this today on quarantine day number - umm - whatever.  My partner had a bad day teleworking, and both of us needed some culinary comfort.  I had roasted a chicken on Sunday, and I had noodles leftover from something I had cooked last week, so I thought - CHICKEN CRACK CASSEROLE!! I literally made this up as a went along.  I used a recipe on the French's site as a - very rough - guide.  This is fairly typical of the casseroles I grew up with - except this one has a ton of flavor!  You can add whatever vegetables you want to this, just make sure that they are all cooked.  That's one mistake our Mothers made with these recipes, raw vegetables always cook at different rates, so if you throw a bunch of uncooked vegetables into the mix, some will be cooked, but you will still have some uncooked raw onion, or whatever in the casserole - which aren't always good thing, are they, Dawn? PREHEAT oven to 350 degree s In a large bowl ADD and WHISK together: 1

I have a FAGOR Multicooker that I got last year when my 10 year old electric pressure cooker died. I love it, it does so much so well.  This is one of the first recipes I adapted for it.  It's not traditional Bolognese sauce because a) it uses ground turkey rather than ground beef, and because b) there's no milk in it (bleah, why is that a thing?). I have been using ground turkey for a while now in recipes that call for ground beef, because one of our good friends developed an allergy to beef, pork and lamb (all mammals, really, he has to carry an Epi-pen with him - Alpha Gal Sensitivity - google it), and we eat together a lot.  Cooks note: I am lazy and use the food processor to chop all the vegetables, a mom that I gave this to, said that she loves this recipe and that her kids don't necessarily know they are eating yucky vegetables! Chop everything finely, but take care that you don't puree them.  Enjoy! Set the Multicooker to SAUTE ADD : 1 TBLS dece