Budget Menu & Dirt Cheap Recipes Left Over Layering Chicken Noodle Casserole

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    • #592453
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      Chicken Noodle Casserole

      1 tbs olive oil
      1/2 of a yellow onion, chopped
      kosher salt and pepper
      4 tbs salted butter
      2 cloves garlic, chopped
      3 carrots, chopped
      2 tbs fresh thyme leaves
      1/2 tsp cayenne
      1 tbs all-purpose flour
      3 1/2 cups chicken broth
      1 cup whole milk
      1/4 cup fresh parsley, roughly chopped
      2 eggs, beaten
      3 cups cubed whole grain bread
      2 cups uncooked egg noodles
      1 1/2 cups cooked shredded or cubed chicken
      1 cup crushed kettle-type potato chips

      Preheat the oven to 375°.

      Lightly coat a 9×13 inch baking dish or large round baking dish.

      Add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the onion and cook until softened and slightly caramelized, about 5 min, season with salt and pepper. Add the butter, carrots and garlic and continue to cook another 5 min. Stir in the thyme and cayenne.

      Sprinkle the flour over the veggies and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth and milk, season with salt and pepper. Bring the sauce to a low boil and then reduce the heat to medium, simmer for 5 min or until the sauce has thickened. Remove from the heat, stir in the parsley. Let cool until no longer hot to touch, then stir in the eggs.

      Add the cubed bread, noodles, and chicken, tossing to combine. Transfer the mixture to the prepared baking dish. Top evenly with potato chips. Transfer to the oven and bake for 35-45 min or until the filling is bubbling and the the top is golden. Let sit 5 min before serving.   Serves 5

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Budget Menu & Dirt Cheap Recipes Left Over Layering Chicken Noodle Casserole