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nlb's Chicken Noodle Casserole, again

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Joined: May 26, 2006


Posted to Thread #47 at 7:40 am on Nov 18, 2007

Chicken Noodle Casserole p/31351.html Date: Sat, 01 Apr 2000 01:53:45 GMT
From: nlb
This is pure comfort food. Sometimes I roast a chicken just to have this the next day.

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 sauté 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 and biscuits.
bon appétit!

Date: Sun, 09 Apr 2000 22:39:50 GMT
From: Judy
nlb, made your Chicken Casserole - the sauce is to die for...
Oh, what a wonderful recipe!!! The sauce absolutely makes the casserole. I'm making it for company tomorrow night - have had it once this week already - am not getting tired of it!!

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