Wednesday, April 17, 2013

Chicken Noodle Casserole

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Spring is here along with tons of rain. At least it's not snow! The dark and cloudy skies make me long for something comforting these days. A comforting dish I recently made is this Chicken Noodle Casserole. Similar to a classic tuna noodle casserole, this one swaps out the tuna for shredded rotisserie chicken and the traditional mixed vegetables with mushrooms in a creamy cheese sauce and {gluten free} pasta... 

So The Baron is not a fan of fish. That pretty much crosses out comfort food like tuna noodle casserole... or does it? As I was looking for dinner recipes, I came across this one from Paula Deen using chicken in place of tuna. It turned out wonderfully with gluten free pasta (of course regular pasta works fine too) and I added some mixed vegetables and mushrooms for more texture, color and flavor. This is a great dish to make in advance and freeze too. I suggest making extra... leftovers are delicious of this dish!

Chicken Noodle Casserole
recipe adapted from Paula Deen


2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup sliced mushrooms
1 tablespoon all purpose flour
1 cup milk
3 cups cheddar cheese, gratedSalt and pepper to taste
2 cups cooked, shredded rotisserie chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream1 cup frozen mixed vegetables
2 tablespoons butter + 1/2 cup {GF} breadcrumbs
freshly chopped parsley for garnish


Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large skillet, melt the butter over medium heat.  Add the onion, sauté until near translucent. Add garlic and mushrooms, cook until softened. 
Stir in the flour and cook until it's all absorbed. Slowly add the milk and let it come to a slight boil as it thickens. 
Add 2 cups of cheese, reserving 1 cup of cheese for the casserole topping. Once the cheese is melted into the sauce, add salt and pepper to taste.

Stir in the chicken, sour cream and pasta into cheese mixture to coat.
Pour mixture into a prepared baking dish. Top with remaining cheese. Combine the softened butter and breadcrumbs, then sprinkle on top of casserole

Bake the casserole uncovered for 30 minutes, or until cheese is melted and sauce is bubbling. Remove from oven and let cool slightly before serving. Garnish with fresh parsley.

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