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nlb's Chicken Noodle Casserole with notes

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Posted to Thread #21 at 9:30 pm on Dec 14, 2010

Chicken Noodle Casserole
http://food4.epicurious.com/HyperNews/get/swa 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 4 T butter, divided (I've added the extra butter mentioned in the notes)
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!

nlb

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!!

Date: Sun, 09 Apr 2000 23:34:11 GMT
From: nlb

Hi Judy, I was worried about you (more) when you posted up above at #31351 that you would halve the recipe for 4 people, I thought what would you do if they wanted seconds and told you to make the whole recipe! I didn't know if you saw it or not. So glad that this is working out for you and that you like it. I thought you might ;-) Did you change it at all? The recipe, as I make it and gave it to you, is double on the sauce and I know that's what makes it extra good.

Thanks, and have fun tomorrow night.

nlb

Date: Mon, 10 Apr 2000 01:54:25 GMT
From: Judy
nlb chat...

I didn't halve the recipe, but I used less noodles and more mushrooms and chicken and all the sauce - I used my homemade rolls and butter to make the crumbs and I doubled up on the crumbs - delicious!!! We had alot left over when I made it for my parents and us last week. They don't eat much and the couple we are having over tomorrow are in their 70's so they don't have much of an appetite as a younger person (hope we have leftovers tomorrow!!) It's better the second day. Both times I've made it the day before and put it in the frig and added the crumbs before I popped it in the oven. Thank you again for the wonderful recipes.

Re: Thank you nlb. It sure does look good! I appreciate your response! >>(more) (Gayle (MO))
I have been looking for some different chicken casseroles, and these both look great!

Thanks for all your great recipes!
Blessings,
Gayle

Re: Took me awhile to find it, and hope this is the right one..(post 31352)>> (Gayle (MO))

Date: Mon, 10 Apr 2000 00:54:58 GMT
From: nlb

Hi Gayle, Judy and I are talking about Chicken Noodle Casserole #31351 that is posted just above Chicken in Orange Cream at 31352. Take your pick, both recipes are simple and Tried and True too!

nlb

Date: Mon, 10 Apr 2000 01:57:49 GMT
From: Judy

Gayle you must try the Chicken Casserole - it's out of this world!!! (nt)

Date: Fri, 14 Apr 2000 15:30:01 GMT
From: Margaret/Ft. Worth

nlb, I have a question about this wonderful sounding Chicken Noodle Casserole>>>>>
nlb, this recipe sounds just wonderful and I will try it in a few days. For my husband and I, I need to cut it down some, maybe for four, so what would you do? Cut everything in half. You said something earlier about keeping the sauce the same because it is so good. I can't find your post on that. I want to know what you would do to change it. Sometimes, you know, when you cut a recipe in half, sometimes it's best to leave a few of the ingredients the same or risk losing the taste. Anyway, tell me what you think!! We have an R>V> and go to Ruidoso in the summer, so I plan on making it for 8 when we go there. We have a lot of pot-lucks and I'm always looking for something new and good to make while there. This sounds like what I'm looking for. Thanks so much!!!

Responses

http://food4.epicurious.com/HyperNews/get/ swap/31577/1.html
Date: Fri, 14 Apr 2000 19:33:49 GMT
From: Judy
1. I cut the recipe in half - sort of....... (Judy)
I cut the recipe in half the last time I made it, but I still used 1# of mushrooms and 1 cup of the bread crumbs because we like the mushrooms and topping. I also used only about 1/4 of the noodles. I used an 8x8x2-inch baking dish and it served 6 nicely. We eat small portions and never go back for seconds though. Hope this helps. This recipe is OUTSTANDING!!!

2. Hi Margaret, good timing, (more) (nlb)
Good timing Margaret, I'm making the whole recipe for the two of us tonight because it freezes beautifully and when we want this again it's already made and saves a lot of time.

I make this pretty much like the recipe but after making this many times, it's a little different each time, more this, more that, less this, less that. It is a very forgiving recipe and I don't measure exactly except for the sauce.

But if you don't want to make the whole recipe, it halves perfectly. The sauce in the recipe is already doubled, so if you make half the recipe, make half the sauce.

This is a perfect recipe for your RV travelling and sounds like a lot of fun.

When Judy made this, this she didn't change the ingredients, but changed their measurements, just like I do sometimes.

Date: Sat, 15 Apr 2000 17:25:03 GMT
From: Margaret/Ft. Worth

nlb - would you give me your wine preference for this rec. and also, let me ask you about the ingredients called for on the butter. It says 1/2 C of butter plus 2T Divided; however, in the recipe itself, it says saute mushrooms in 2T butter and to use 2T butter for the bread crumbs and then 1/2 cup for the sauce. This makes 1/2 c plus 4T butter. Did you catch this or am I missing something??
Thanks!!

Date: Sat, 15 Apr 2000 18:09:43 GMT
From: nlb

oops! The first 2 T is for the bread crumbs
and (more)

I have adapted this recipe to sauté the mushrooms and forgot about the butter there. In fact, for a whole pound of shrooms, I use about 3 or 4 T anyway. I always sauté them in a little butter to get them started and add more as they begin to reduce and continue to sauté until they exude their juices and begin to brown. In this recipe, it is one of the ingredients, cooked in this way, that adds richness to the dish. It takes about 10 minutes all together. It's another one of those tricks that I do automatically so please forgive me and thank you for your eagle eye here. I'll correct the recipe.

Also, making the crumbs, last night I added a little salt, pepper and nutmeg (freshly grated you know) to the processor just to give them a little more flavor, then tossed them with the butter. I made the whole recipe, but only had half the chicken and it was great. We ate almost half of it! I always recommend making the whole recipe, you won't be sorry.

As for the wine for this dish, we like Ernest & Julio Gallo Chardonnay.

bon appétit

nlb

Date: Fri, 14 Apr 2000 20:45:13 GMT
From: Sally OH (@216.69.208.9 [])

Do you know the posting #? Search isn't doing it! Thanks -nt

Responses

1. Hi Sally, sorry, it's #31351 n/t (nlb)

Date: Sat, 15 Apr 2000 19:04:43 GMT
From: Sally BR

This will be our dinner tomorrow.... (more)

I am still in a double honeymoon (with husband and new stove).... :-) and your chicken noodle casserole will be on our menu tomorrow evening!

my husband makes a macaroni and cheese that is simply wonderful, he cooked it for us last week, since then I've been looking for a similar comfort-food dish to cook for him. This will be it!

I will be using leftover chicken thighs that I roasted yesterday and green beans as a side dish. can hardly wait!

Thanks for the recipe....

Responses

1. bon appétit Sally! (more) (nlb)
I gave all the tips I can think of except two more — add a good grating of nutmeg to the sauce, tasting as you go; and, I used about 3/4 lb of noodles because that's what I had and it was perfect.

And — one more thing, congratulations on your marriage and the new stove! I know you will put both of them to good use :-)

nlb

Date: Mon, 17 Apr 2000 14:53:40 GMT
From: Sally BR

Reporting back to you!

Excellent dish!

I had home-made chicken stock in the freezer, that I save to use in real special recipes - it was put to good use yesterday! :-) When I was making the sauce, I tasted it and thought -hummm, I am not sure we will like it that much, because the flavor of sour cream was quite intense. (By the way, the only thing I changed in the recipe was adding some cayenne pepper to the sauce).

Anyway, I went ahead and assembled the casserole - it was absolutely wonderful! The sauce is perfect, it mellows down quite a bit during baking, the flavor of the mushrooms and chicken, the noodles, really delicious!

As someone else said before, if you need to half the recipe, keep the sauce in the normal amounts, you won't regret it!

Great dinner - the best is.... we have leftovers that won't go to the freezer... we are having it again tomorrow!

Responses
http://food4.epicurious.com/HyperNews/get /swap/31577/3/1/1/1.html
Date: Tue, 18 Apr 2000 02:48:33 GMT
From: nlb

1. Hi Sally, cayenne is perfect and (more) thanks for letting me know how much you like this.

nlb

Date: Wed, 26 Apr 2000 06:25:42 GMT
From: Hiba/Dhahran

Nothing personal, nlb, but I have to say I made it and I thought it was extremely heavy, and a little bland (more) Plus it wasn't quick and easy like someone had mentioned it would be.

My honest opinion and I hope I don't regret signing my name.

Date: Wed, 26 Apr 2000 13:13:28 GMT
From: Sally BR (@129.15.13.28 [])

May I...

As they say in Brazil, green would be miserable if everybody loved yellow! ;-)

I am not nlb - but I think that it would be unreasonable to expect that a recipe would please everybody - people have different tastes, some don't like heavy dishes. Like my mom, for instance, I would never even dream of serving her the chicken noodle casserole - no way! Some people hate spicy food, some people can never have enough heat (that's me!)

To tell you the truth, I think it's very good to hear different opinions - if I try a dish that someone says it's outstanding and I don' t find it that great, all it tells me is that maybe that person and I have different "wiring" in the taste buds! On the other hand, I also see some people that seem to have pretty much the same "food expectations" as myself - I tend to try the dishes they recommend, and usually it's a hit!

Ok, hope you don t mind me sticking my nose in the discussion! By the way, when I did the chicken casserole, I added quite a bit of cayenne pepper, because I thought it would give it a different twist. It was really good!
:-)



The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain


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