Thursday, October 1, 2009

Old Fashioned Chicken Noodle Casserole

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 Casserole

Old 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.


Use fresh mushrooms when you have them, but canned work just fine too!


Chicken casseroles always taste better to me using dark meat, or a combination of both white and dark meat, rather than just white meat. My son smoked some chicken thighs and legs for my birthday so I used those this time! You can speed up prep time with this casserole by using a fully cooked, rotisserie chicken from the deli of course.


Dig in!


Looking for the stovetop version of old fashioned homestyle chicken and noodles? We've got that too - just click right here!

For more of my favorite casseroles, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Old Fashioned Chicken Noodle Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Yield: About 4 to 6 servings


Ingredients
  • 3 cups chopped, cooked chicken
  • 2 cups dry egg noodles, cooked
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chicken stock or broth
  • 1-1/2 cups milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 pound of fresh mushrooms or equivalent canned, drained mushrooms
  • 1/2 cup crushed crackers or dried bread crumbs
  • 1 to 2 tablespoons butter, melted
Instructions

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.

Meanwhile, in a large skillet, melt the butter. Add onion and celery, cooking until softened, about 3 minutes. Sprinkle in the flour and continue cooking and stirring for about 2 minutes. Slowly begin adding all of the chicken broth until mixture is smooth and well combined. Repeat with milk. Add the seasonings and mushrooms and cook another minute, then add the chicken and noodles and mix. If mixture is too dry, stir in just a bit more chicken broth as needed to moisten. Turn out into the buttered casserole dish.

Combine 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 and topping has browned.

Add-ins: Add 1/2 cup of shredded cheese, chopped, cooked bacon, 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.

Cook's Notes: Use dark meat or mixed chicken if possible. A deli rotisserie chicken makes for an easy job of this, but be mindful of the high sodium when seasoning. One whole chicken will generally yield between 3 and 4 cups of cooked chicken. If you cook your own chicken reserve the broth to use here. 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.

Tuna Noodle Casserole: Substitute 2 large (approx. 12 ounce) cans of tuna, drained and flaked, for the chicken, omit poultry seasoning and substitute Old Bay seasoning.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Old Fashioned Homestyle Chicken and Noodles
Basic Homemade Chicken Noodle Soup from Scratch
Grandma Mac's Homemade Chicken Spaghetti

Posted by on October 1, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
160920
.

Bookmark and Share
 
Related Posts with Thumbnails