So, this past weekend I was sick. To make matters worse, I knew I was heading back to Chicago for work this week and could not bear the thought of being sick during the trip. All I wanted to do was drink tea and eat comfort food. I decided I wanted to make something so quick and easy on Saturday night to try and just relax and get better fast. I had some ground chicken in the freezer and some egg noodles and decided to try my first chicken noodle casserole. I mixed in a couple more things, baked it and was a happy girl sitting on my couch in a blanket watching Once Upon a Time on Netflix. This might not be the best looking meal I’ve ever prepared, but I would happily eat this every single winter weekend of my life.
Chicken Noodle Casserole Recipe:
12 oz. egg noodles – cooked and drained
1 lb. ground chicken
1 Tbsp. butter
8 oz. sliced mushrooms
2 cloves garlic – minced
1/2 peas
1/4 cup sour cream
8 oz. cheddar cheese – shredded
2 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 cup heavy cream
1/4 cup grated parmesan
1/4 cup Panko bread crumbs
First, get your water boiling and your egg noodles cooking. While that’s happening you can brown your ground chicken in a skillet and set aside.
In the same skillet, melt 1 tablespoon of butter and add your mushrooms and garlic. Sauté until mushrooms are tender.
Once you’ve drained your pasta, set that aside and in the pasta pot you will add 2 tablespoons of butter and get that all melted and foamy. Once it starts to foam, add your flour.
Cook until that is nice and bubbly.
Next, you’ll slowly pour in your milk.
Stir constantly over medium-high heat, until your sauce thickens. Then add your shredded cheddar.
Once your cheese has melted, add your sour cream, salt, pepper and cayenne.
Mix the ground chicken, mushrooms and pasta all together in the sauce pot. Then. add your frozen peas and stir to combine. Add the 1/4 cup heavy cream, or more if necessary. You’re going to bake it, so you’ll want it to be a slightly wet mixture.
Pour the mixture in to a 13 x 9 baking dish.
In a separate bowl, combine a tablespoon of melted butter, Panko bread crumbs and parmesan cheese.
Stir until coated with butter and spread evenly over the top of the casserole.
Bake at 350-degrees for 30 minutes, until it’s all bubbly and brown. Yeah, I was sick so I wasn’t ONLY drinking tea… Hey, Wild Turkey thanks for making me feel better!
If you were wondering, I do feel better and I arrived in Chicago safely Tuesday night before the snow hit, despite a 2 hour flight delay! I’m having a great time with all of my Chicago babies!
