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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Topping
2 tbsp unsalted butter, melted
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh parsley leaves
Filling
12 oz egg noodles, cooked and drained
6 tbsp unsalted butter
1/2 small onion, chopped fine
1 lb white mushrooms, cleaned and sliced thin
Ground black pepper
1/4 cup flour
2 cloves garlic, minced
3 cups low-sodium chicken broth
3 tbsp dry sherry
2 cups sour cream
4 cups cubed leftover roasted, poached or rotisserie-cooked chicken
1 tbsp chopped fresh parsley leaves
2 tsp chopped fresh thyme leaves
1/4 tsp nutmeg
For the topping: Mix melted butter, bread crumbs, Parmesan, and parsley together in bowl.
For the filling: Adjust oven rack to middle position and heat oven to 350. Bring 4 quarts water to boil in Dutch oven. Add 1 tbsp salt and noodles and cook until nearly tender. Drain and set aside in colander.
Melt 2 tbsp butter in now-empty Dutch oven over medium heat. Add onion and cook until lightly browned, about 5 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook until mushrooms begin to brown, about 7 minutes.
Stir in remaining 4 tbsp butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Gradually whisk in broth, sherry, and sour cream, and cook, not letting mixture boil, until thickened, 5 to 7 minutes. Stir in chicken, noodles, parsley, thyme, and nutmeg and season with salt and pepper.
Transfer mixture to 3-quart baking dish. Top with bread-crumb mixture and bake until browned and bubbly, about 30 minutes. Cool 5 minutes. Serve. Serves 8 to 10
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CHICKEN NOODLE CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Topping
2 tbsp unsalted butter, melted
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh parsley leaves
Filling
12 oz egg noodles, cooked and drained
6 tbsp unsalted butter
1/2 small onion, chopped fine
1 lb white mushrooms, cleaned and sliced thin
Ground black pepper
1/4 cup flour
2 cloves garlic, minced
3 cups low-sodium chicken broth
3 tbsp dry sherry
2 cups sour cream
4 cups cubed leftover roasted, poached or rotisserie-cooked chicken
1 tbsp chopped fresh parsley leaves
2 tsp chopped fresh thyme leaves
1/4 tsp nutmeg
For the topping: Mix melted butter, bread crumbs, Parmesan, and parsley together in bowl.
For the filling: Adjust oven rack to middle position and heat oven to 350. Bring 4 quarts water to boil in Dutch oven. Add 1 tbsp salt and noodles and cook until nearly tender. Drain and set aside in colander.
Melt 2 tbsp butter in now-empty Dutch oven over medium heat. Add onion and cook until lightly browned, about 5 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook until mushrooms begin to brown, about 7 minutes.
Stir in remaining 4 tbsp butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Gradually whisk in broth, sherry, and sour cream, and cook, not letting mixture boil, until thickened, 5 to 7 minutes. Stir in chicken, noodles, parsley, thyme, and nutmeg and season with salt and pepper.
Transfer mixture to 3-quart baking dish. Top with bread-crumb mixture and bake until browned and bubbly, about 30 minutes. Cool 5 minutes. Serve. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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