Rich Creamy Parmesan Chicken Casserole

Photo by Helen (#2) C.
Adapted from community.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from community.qvc.com

Ingredients

  • 1

    lb egg noodles

  • 1

    c Parmesan cheese, divided

  • 4

    T butter

  • 4

    T flour

  • 2

    c heavy cream

  • 15-oz can chicken broth

  • 2

    c cooked chicken, roughly shredded

  • 3

    egg yolks, lightly beaten

  • salt

Directions

Preheat oven to 350 deg F and coat a 9 x 13 baking dish with non-stick spray. Boil the noodles 2 minutes less than called for in the package directions. Drain noodles and toss with 3/4 cup of the Parmesan, and set aside. Melt butter in a large sauce pan and add the flour, stirring constantly. Cook 2-3 minutes on low heat. Gradually stir in the cream and broth, and cook for 5 minutes over medium heat, stirring often. Add the chicken and cook 1 more minute. Beat 1/4 cup of the heated sauce into the egg yolks*, then return the egg mixture to the chicken mixture. Stir briskly for 1 minute, remove from heat, and add salt to taste. Pour over the noodles. Sprinkle with the 1/4 cup Parmesan and bake 20-30 minutes. *Don't skip this bit. It's tempering the eggs. If you add the egg mixture directly to the chicken without first adding the 1/4 c. sauce to the eggs, the eggs will scramble.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: