Tuesday, March 6, 2012

Chicken and Noodle Casserole

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.  

Chicken and Noodle Casserole
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.


Enjoy!


Kim

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6 comments:

  1. Oh how I love casseroles! This one looks delish. Thanks for sharing at Church Supper. Have a blessed week and see you again next Sunday ~EMM

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  2. This casserole looks divine! Can't wait to try it out soon. Pinned it.

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    Replies
    1. Thanks so much! My family loves it and I hope yours will too. Thanks for stopping by and taking the time to leave us feedback. Have a terrific holiday weekend!
      ~Kim

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  3. This looks delicious. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

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  4. OH YUM. This sound so good! Definitely a recipe my family would devour! Pinning to my dinner ideas board - thanks!

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