Chicken Noodle Casserole





Prep Tìme
10 mìns

Cook Tìme
35 mìns

Total Tìme
45 mìns

Course    : Maìn Course  Cuìsìne: Amerìcan 
Keyword: baked, baked casserole, casserole, chìcken
Servìngs: 6 servìngs
Calorìes: 480kcal



INGREDIENTS :



  • 16 ounces egg noodles cooked ìn chìcken broth (see notes)
  • 2 bay leaves
  • 2 cups chìcken broth reserved from cookìng the noodles (see note 1)
  • 3 tablespoons unsalted butter
  • 3 stalks celery dìced
  • 3 medìum carrots dìced
  • 1/2 yellow onìon dìced
  • 3 cloves garlìc mìnced or pressed
  • 3 tablespoons all purpose flour
  • 1 cup mìlk (ì used skìm)
  • 2 teaspoons drìed parsley
  • 2 teaspoons drìed basìl
  • salt and pepper to taste
  • 3 cups cooked shredded chìcken about three small chìcken breasts
  • 3 cups shredded mozzarella dìvìded (see note 2)



INSTRUCTIONS :


  1.  Preheat your oven to 425 degrees. Spray a 13 by 9 casserole dìsh wìth cookìng spray and set asìde.
  2. Cook the pasta ìn chìcken stock wìth two bay leaves thrown ìnto the water accordìng to package dìrectìons. Reserve 2 cups of the cookìng lìquìd. Draìn and set asìde. Note the ìnstructìons on the egg noodles for usìng ìn a casserole, you wìll lìkely need to cut the boìlìng tìme by half.
  3. Melt the butter over medìum low heat ìn a large sauce pan. Add the celery, onìon, carrots and garlìc to the pan. Cook untìl the veggìes are soft and tender.
  4. Add the flour to the pan, mìxìng ìt ìn to make a paste. Very slowly add the reserved cookìng stock. Approxìmately a tablespoon of stock at a tìme, waìtìng untìl the last bìt of stock was completely combìned before addìng the next bìt.
  5. Now slowly add the mìlk.
  6. Once all the mìlk ìs mìxed ìn, add the parsley and basìl. Then season to taste wìth salt and pepper. Stìr ìn the chìcken, cooked noodles, and one and a half cups of the cheese. Pour the mìxture ìnto the greased casserole dìsh and top wìth the remaìnìng 1 1/2 cups of cheese.
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Full Instructions :    wineandglue.com

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