Chicken Noodle Casserole
Recipe: Chicken Noodle Casserole
From: a Cel original
Serves: 4-6
2-3 c. shredded or diced cooked chicken
1/2-1 c. chicken gravy
1 c. cream sauce, made with plenty of Worcestershire sauce and Tabasco
1 Tbsp. butter or oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/2 c. frozen peas, thawed
1/2 c. frozen corn, thawed
8 oz. egg dumpling noodles
1/4 c. grated cheese (optional)
dry bread crumbs or crushed potato chips (optional)
Heat oven to 350 degrees. Boil noodles until almost tender, drain, and put in large mixing bowl. Sauté onion, celery, and carrot in oil until just tender. Place in bowl with noodles. Add chicken, peas, and corn, and stir in gravy and cream sauce. Pour mixture into greased casserole dish and top with cheese and crumbs if desired. Bake about 30 min., until browned a bit on top and hot through. (More if you've prepped it ahead of time and it's refrigerated - you can put it in the cold oven, turn on, and heat about an hour.)
Notes:
This is one that SO likes a lot! It's infinitely variable; it's a good way to use up leftover chicken and gravy, or turkey for that matter. If you have lots of gravy, omit the cream sauce but season up the gravy a bit. Or if you have chicken (from making stock, say) but no gravy, make more cream sauce - put in some Dijon mustard if you like, for oomph. Basically you want enough to moisten everything up well without being really gloppy.
I like Swiss cheese on this better than Cheddar, but that's strictly a matter of personal preference. The chips add a nice crunch; bread crumbs are good too. The cheese helps keep the top noodles from drying out.
Vary the veggies at will, according to preference or what you have on hand, fresh or leftover. Spinach could go in uncooked, but stuff like broccoli or green beans needs partial cooking at least before being put in. If you use a decent amount of veggies this is a one-dish meal, though a salad goes well with it.
From: a Cel original
Serves: 4-6
2-3 c. shredded or diced cooked chicken
1/2-1 c. chicken gravy
1 c. cream sauce, made with plenty of Worcestershire sauce and Tabasco
1 Tbsp. butter or oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/2 c. frozen peas, thawed
1/2 c. frozen corn, thawed
8 oz. egg dumpling noodles
1/4 c. grated cheese (optional)
dry bread crumbs or crushed potato chips (optional)
Heat oven to 350 degrees. Boil noodles until almost tender, drain, and put in large mixing bowl. Sauté onion, celery, and carrot in oil until just tender. Place in bowl with noodles. Add chicken, peas, and corn, and stir in gravy and cream sauce. Pour mixture into greased casserole dish and top with cheese and crumbs if desired. Bake about 30 min., until browned a bit on top and hot through. (More if you've prepped it ahead of time and it's refrigerated - you can put it in the cold oven, turn on, and heat about an hour.)
Notes:
This is one that SO likes a lot! It's infinitely variable; it's a good way to use up leftover chicken and gravy, or turkey for that matter. If you have lots of gravy, omit the cream sauce but season up the gravy a bit. Or if you have chicken (from making stock, say) but no gravy, make more cream sauce - put in some Dijon mustard if you like, for oomph. Basically you want enough to moisten everything up well without being really gloppy.
I like Swiss cheese on this better than Cheddar, but that's strictly a matter of personal preference. The chips add a nice crunch; bread crumbs are good too. The cheese helps keep the top noodles from drying out.
Vary the veggies at will, according to preference or what you have on hand, fresh or leftover. Spinach could go in uncooked, but stuff like broccoli or green beans needs partial cooking at least before being put in. If you use a decent amount of veggies this is a one-dish meal, though a salad goes well with it.