Chicken Noodle Casserole

With the advent of fall and cooler weather, come dreams of satisfying comfort foods like Chicken Noodle Casserole. Chicken Noodle Casserole reminds me of homemade chicken soup without all the broth. But the author warns to only partially cook the egg noodles, allowing them to soak up the flavorful sauce without becoming mushy.

6 tablespoons unsalted butter, plus more for greasing the dish

kosher salt, freshly ground pepper, to taste

12 ounces extra-wide egg noodles

10 ounces white mushrooms, halved or quartered

⅓ cup all-purpose flour

1½ cups frozen pearl onions, thawed

1 medium carrot, halved lengthwise, then thinly sliced across

1 large stalk celery, thinly sliced

2 sprigs fresh thyme

½ cup dry white wine or vermouth

4 cups chicken broth

1 cup heavy cream

2 cups shredded rotisserie chicken, skin & bones discarded

2 tablespoons chopped parsley

1 cup shredded gouda (about 4 ounces)

Directions at localprofile.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer