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Love nlb Chicken / Turkey Noodle Casserole

Veteran Member
6260 posts
Joined: Dec 10, 2005


Posted to Thread #16940 at 12:05 am on Nov 24, 2009

I make this every year. Great comfort food, uses up all of the veggie leftovers...Very forgiving recipe... I add garlic, peas, carrots, you name it...Also like to add more pepper /or other spice to give it a lil kick.

Nlb's Chicken Noodle Casserole

Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and saute in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.

Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well.

Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly. Serve with buttered green beans

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