1/2 cup diced onion
1/2 cup diced celery
1/2 cup chopped celery.
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon paprika
1 cup chicken broth
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried sage
1 cup chopped celery
1 cup chopped onion
2 cups cooked white potatoes
2 eggs
2 cups shredded Cheddar cheese
Preheat oven to 450 degrees F (230 degrees C).
Bring a large stockpot to a boil. Add onion and celery and stir to coat. Add garlic powder, parsley, paprika and chicken broth. Pour sauce over casserole.
Bake at 450 degrees F (230 degrees C) for 60 minutes or until cooked through. Remove from oven and let cool.
In a medium bowl, mix cooked chicken, celery and onion. Mix celery and lemon zest in prepared ricotta cheese. Spoon over casserole.