|An old-fashioned casserole, probably patterned as a way to use Sunday's leftover roast chicken, is combined with a creamy sauce, mushrooms and egg noodles, for one of my favorite comfort foods.|
Old Fashioned Chicken Noodle CasseroleOld Fashioned Chicken Noodle Casserole is one of those good, ole, standby recipes common to many of us, no matter where we live - a basic chicken noodle casserole - the kind that has been around for longer than I have. Simple, easy, yummy and comforting. It's a great casserole for anytime but is especially comforting on those cooler nights that are coming up.
Chicken casseroles always taste better to me using dark meat, or a combination of both white and dark meat. In September, I purchased the big 11-pound box of bone-in chicken breasts from Angel Food Ministries, plus the basic box came with 4 pounds of thighs, so I used some of those chicken breasts here.
You can speed up prep time with this casserole by using a fully cooked, rotisserie chicken from the deli of course.
Looking for the stovetop version of old fashioned homestyle chicken and noodles? We've got that too - just click right here!
Recipe: Old Fashioned Chicken Noodle Casserole©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: About 4 to 6 servings
- 3 cups of chopped, cooked chicken
- 2 cups of dry egg noodles, cooked
- 1 tablespoon butter
- 1 stalk of celery, chopped
- 1/2 onion, chopped
- 1/2 pound of fresh mushrooms or equivalent canned mushrooms
- 2 cups of milk
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- Couple dashes of white pepper
- 1/4 teaspoon of poultry seasoning
- 1/2 teaspoon dried thyme
- 1 to 2 cups of chicken stock or broth, as needed
- 1/2 cup dried bread crumbs or crushed crackers
- 1 to 2 tablespoons of butter, melted
Preheat oven to 350 degrees F. Butter or spray a 2 quart casserole dish; set aside. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside. In a large skillet, melt the butter. Add the celery and onion and cook until soft. Add the mushrooms and cook down, or if using canned, drain and add, warming through.
Whisk together the milk and cornstarch until well blended. Stir into the vegetable mixture and bring to a boil; reduce heat and simmer several minutes, until thickened. Stir in the salt, pepper, poultry seasoning and thyme. Add the chicken and noodles and mix; stir in reserved broth as needed to moisten. Turn out into the buttered casserole dish.
Combine bread crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through.
Cook's Notes: Use dark meat or mixed chicken if possible. A deli rotisserie chicken makes for an easy job of this, but if you cook your own chicken reserve the broth to use here. One whole chicken will yield between 3 and 4 cups of cooked chicken.
May substitute one can of condensed cream of mushroom soup and one can of condensed cream of chicken (okay to use reduced sodium or healthy versions), plus 1/2 cup of sour cream, for the homemade sauce. Omit the cornstarch and chicken broth, and reduce the milk to about 1/2 cup or enough to moisten the casserole. Great with add-ins such as 1/2 cup of shredded cheese, and/or 1 to 2 cups of vegetables, including broccoli, peas, carrots, mixed veggies, or any combination. Sliced almonds or chopped pecans are a nice add-in and give a little crunch. Top with fried onion (like French's) instead of bread or cracker crumbs.
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