Chicken and Leek Casserole

2 good size leek - sliced
1 large onion diced
4 cloves of garlic minced
1 can of chicken (or about 2 cups of cooked chicken, shredded)
1 Tbsp fresh parsley (1 tsp dry)
1 sprig of thyme (1/2 tsp dry)
1 sprig of marjoram (1/2 tsp dry)
1 tsp mustard powder
1 tsp curry
1/2 tsp turmeric
1/2 tsp seasoning salt such as Adobe with cumin
1/2 tsp ground coriander
pepper from the mill to taste
1 C shredded Mexican blend cheese
1/2 C mayonaise or Miracle whip
2 oz cream cheese
1/2 cup heavy cream (or milk - which I didn't have on hand)
8 oz wide egg noodles boiled and drained.
1 1/2 cups of crushed potato chips.
Olive Oil

Grease a casserole dish. Preheat oven to 350 F (175 C)

Heat skillet on stove adding enough olive oil to sautee onion, leek and garlic.  Simmer onions and leek until very tender, adding garlic at the very end. Add herbs.  Add mayo, cream cheese and cream, stirring all the while.  Add cheese.  Your sauce should be the consistency of clam chowder. Taste to see if any additional salt is needed.

Mix sauce with noodles and pour into casserole dish.  Top with crushed potato chips.  Bake at 350F/175 C for 25-30 minutes until bubbly.

This is what happens when you are forced to get creative with stuff you have on hand. :-)