When the first snowflakes fall and the wind starts to blow, I get a huge craving for comfort food. I had a big package of chicken thighs in the refrigerator (I think I had chicken and noodles on my mind already) so I grabbed them and I was on my way, turning them into this casserole.
The first thing I did was to put them in a big pot and cover with water. Then I chopped an onion and added it. I cleaned carrots and celery and added that to the pot with ample salt and pepper. I brought that to a boil and simmered until the chicken was cooked through, about 20 minutes. I removed the chicken and carrots and strained the broth into a bowl. Don’t do what a friend did once, she put her colander into her sink, it was goodbye broth! Yup, right down the drain it went. Please set your colander in a bowl, don’t throw away that liquid gold!
I love to cook and end up with two or more items for recipes, it saves so much time later. This way, the extra chicken broth, that I didn’t need for this recipe, went into the freezer. I chopped the carrots and removed the skin and bones from the chicken and chopped that too. I do this for almost all my recipes that call for cooked chicken. I freeze any extra chicken also. You just never know when you might need some for another recipe.
Pinterest Photos ~ the perfect size for boards
Chicken and Noodles Casserole
2 C chicken, chopped and cooked
8 oz. Wide Egg Noodles
4 Tbsp butter
1 small onion, chopped
1 Tbsp garlic, minced
3 Tbsp flour
1 1/2 C chicken broth
1 1/2 C milk
1/4 C dry sherry (optional)
1/2 C shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
fresh parsley, chopped (for garnish)
For the topping:
2 Tbsp butter, melted
1/2 C breadcrumbs
1/4 grated Parmesan cheese
Preheat oven to 375°. Spray a 9 x 13 baking dish (or similar size casserole) with cooking spray.
Cook noodles according to package directions, drain and set aside.
In a large skillet, melt butter, add onion and garlic and cook until onions are soft. Add flour and combine using a whisk. Cook until it just begins to brown. Slowly whisk in chicken broth, milk and sherry (if using), continue cooking until mixture starts to thicken. Remove from heat and stir in chicken, cheese and noodles. Mix together well. Pour into prepared baking dish.
In a small bowl, combine butter, bread crumbs and cheese. Sprinkle over chicken mixture.
Bake about 25 – 30 minutes, until casserole is bubbly and bread crumbs begin to turn golden. Top with parsley if desired.