Thursday, January 30, 2014

Chicken Noodle Casserole

I was never fond of casseroles made with canned soup.  My Husband John did not care for Tuna Noodle Casseroles so I just didn't do that kind of thing.  However, there are times that you want to make a big, yummy and comforting casserole dish to either take somewhere or just to eat for sheer comfort.  I do like a good chicken noodle soup and yummy chicken pot pie is up there on my list.  I buy Rotisserie Chickens from Costco because they are so convenient, nice and plump and juicy and they are only $4.99.  I like this recipe with spaghetti broken into 2" pieces because you don't get a big mouth full of just plain pasta in each fork full.  The mushrooms are optional so use them or not.  It's good either way.  You can use the lower calorie cream cheese if you like.  This recipe makes enough for 8 or 10 people or you can freeze a small casserole or two for another time.  Since there are only two of us here, now that our 3 boys have grown up and left us, I freeze extras for later dinners.  I hope you enjoy this newer recipe of mine.  Make it your own!




                                    Chicken Noodle Casserole

3 or 4 cups cooked Chicken - diced or shredded *
12 oz. Noodles (Noodles, Linguini or Spaghetti broken into 2”pieces), cooked till firm
2 Tablespoons Butter or Margarine
1 cup White Onion, finely chopped
1 Tablespoon Garlic, finely chopped (that’s approx. 4 cloves)
1 pound Mushrooms, quartered (white or Crimini) these are good but optional
1 cup Dry White Wine (Good but optional! Add 1/2 cup water if omitting wine)
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Flour
2  14.5 oz. cans Chicken Broth (about 4 cups)
1  8 oz. package Cream Cheese, cut into 1” pieces
1 cup frozen Petite Peas
2 cups Pepper Jack Cheese, grated (Plain Jack or Mozzarella work too)
1 cup Panko Bread Crumbs

In a large pot, melt Butter.  Slowly saute White Onion, Garlic and Mushrooms until Onions are translucent. Add the White Wine and the Salt and Pepper.  Cook until liquid is reduced by half - 3 or 4 minutes.  Sprinkle the Flour over onion mixture and stir to combine.  Stir in the Chicken Broth and cook until the sauce in thickened (about 4 minutes).  Stir in the cubed Cream Cheese (it will melt and blend as it heats up).  Add in the Peas and Cheese.  Add the cooked Chicken and cooked Noodles and stir to combine everything.  Pour into a large sprayed or buttered baking dish - I use a large glass baking dish and there is also enough for a smaller casserole dish for the freezer.  Sprinkle Panko Bread Crumbs on top and bake uncovered at 350˚ for approx. 30 minutes.   


*Note, I use the breast meat from an already cooked rotisserie chicken from the market (Costco for me).  You can cook your own chicken breasts in an oiled fry pan for about 4 minutes on each side or just until done.  Of course, leftover turkey can also be used!


3 comments:

Millie said...

Oh boy, a casserole . . . that's for me. Gonna try this one for sure. Just finished some chicken stroganoff so will have to wait a while. Looks yummy and sounds yummy. Thanks a bunch, Pat!

Anonymous said...

Sounds perfect for a cold rainy day. Thankfully we are getting some rain tonight. Have a great evening. Thank you, Connie

Pat Lutzow said...

Millie and Connie, It makes me feel good to know you two are out there and I have your support....