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nanasally4

Chicken Noodle Casserole

By

DFinase

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Ingredients

  • Filling:
  • Salt and pepper
  • 12 oz pkg egg noodles
  • 6 tbsp butter
  • 1/2 small onion, diced small
  • 1 lb sliced white mushrooms
  • 1/4 cup flour
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 3 tbsp dry sherry
  • 2 cups sour cream
  • 4 cups rotisserie chicken, cubed
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • Topping:
  • 2 tbsp butter, melted
  • 1 cup breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp dried parsley

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Bring water to boil in Dutch oven. Add salt and noodles and cook until al dente. Drain and set aside in colander
3. Melt 2 tbsp butter in Dutch over medium heat. Add onion and cook until lightly browned, about 5 minutes
4. Add mushrooms, 1/2 tsp salt and 1/4 tsp pepper and cook until mushrooms begin to brown, about 7 minutes
5. Stir in remaining 4 tbsp butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds
6. Gradually whisk in broth,sherry and sour cream and cook, not letting mixture boil, until thickened, 5-7 minutes. Stir in chicken, noodles, parsley, thyme and season with salt and pepper
7. To make topping - mix melted butter, breadcrumbs, Parmesan and parsley together in bowl
8. Transfer filling into a 3 quart baking dish and top with breadcrumbs mixture. Bake until browned and bubbly, about 30 minutes. Cool 5 minutes and serve

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