Give this Chicken and Noodle bake a try, I think it will become a family favorite. This is a great basic recipe with chunks of chicken, veggies and egg noodles in a creamy sauce. This old fashioned recipe reminds me of eating dinner when I was younger and casseroles were really popular. I've updated it and left out the canned soups which I think gives it a fresher taste. It can be made ahead, just don't put the topping on until right before you bake it.
For the casserole:
6 tablespoons butter, divided
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1 clove garlic, minced (1/2 teaspoon)
1 (8 ounce) package sliced mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup flour
1 1/2 cups chicken broth, low sodium
2 cups whole milk
3 tablespoons grated Parmesan Cheese
12 ounces wide egg noodles, cooked and drained
3 cups cooked and shredded chicken
1 cup frozen peas, thawed
2 cups (8 ounces) shredded Sharp Cheddar Cheese
For the Topping:
2 tablespoons of reserved butter, melted
1 cup crushed Ritz Crackers, (about 20)
1 small can Durkee Onions, crushed
Melt 4 tablespoons butter in a large skillet over medium heat. Add the chopped onion, celery and carrot. Saute for 4-5 minutes until soft. Add the garlic, mushrooms, salt and pepper. Saute until the mushrooms are soft and their liquid has evaporated, about 5-7 minutes.
Sprinkle the flour in the skillet and continue cooking for about 2 minutes. Slowly add the chicken broth and milk, bring the mixture to a boil, reduce heat and simmer for a couple of minutes until thickened. Remove from the heat and stir in the Parmesan cheese, cooked egg noodles, shredded chicken and peas.
Pour 1/2 of the noodle mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle with 1/2 of the cheese. Cover with the rest of the noodle mixture and top with the remaining cheese.
Melt the remaining 2 tablespoons butter and mix with the crushed crackers and Durkee onions. Sprinkle on top of the casserole. Bake at 350 degrees for 25 - 30 minutes.
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