Chicken Noodle Casserole

Imagine a chicken pot pie with egg noodles and instead of a pie crust, there is a crunchy, brown breadcrumb topping. Voila, here it is.

I found this recipe on Chaos in the Kitchen, and it’s definitely comfort food at its best. It involves tender chicken, egg noodles, and a crisp topping. Yum. Oh and I used ONLY leftover-ed ingredients to whip it up. This meal for may take some time, but it’s definitely a money-saver.

Ingredients for 4:

  • 1 cup egg noodles
  • 8 tablespoons butter, half melted
  • 1 cup mushrooms, thinly sliced
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons flour
  • 1 ½ cups chicken broth
  • 1 cup sour cream
  • 2 cups shredded chicken
  • ½ cup frozen peas
  • 1 large carrot, diced and blanched
  • ¼ cup parsley, minced
  • Salt and pepper
  • 2 cup breadcrumbs
  • ½ cup parmesan cheese, grated

In boiling water, cook noodles for 5 minutes. Drain and set aside.

In a large pot, heat butter on medium-high. Add mushrooms and cook until lightly brown. Add onions and cook until soft.

Add garlic and 2 more tablespoons. Sprinkle with flour and stir until golden brown.

Whisk in chicken broth and bring to a simmer. Continue cooking until thick.

Stir in sour cream and stir until smooth.

Remove from heat and add in noodles, chicken, peas, carrots, parsley, and season to taste.

Transfer filling to a round or square baking pan.

Preheat oven to 350°F.

In a small bowl, combine the melted butter, bread crumbs, Parmesan cheese, and parsley.

Sprinkle over the top of the casserole until well covered.

Bake for 35 minutes or until browned. Allow to cool for 10 minutes before digging in.

Published in: on April 19, 2011 at 7:07 am  Leave a Comment  
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