Thursday, February 7, 2013

Switch From Soup to Casserole

This was so delicious! It is like chicken noodle soup in casserole style.
Something a little different that hits the spot! 
I love chicken noodle soup and so I loved this!

Chicken Noodle Casserole


1 cups of celery and carrots chopped
1 medium onion, chopped
1 Tbsp. vegetable oil
2 pounds chicken legs and/or thighs
1/2 tsp. ground black pepper
1/2 tsp. salt
1 slice bread
1 12 ounce package jumbo or extra-large egg noodles
1 8 ounce container sour cream
2 tablespoons all-purpose flour
Nonstick cooking spray
2 tablespoons fresh parsley


1. Preheat oven to 375 degrees F. In a pot on your stove cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add thawed chicken, pepper, and salt; cook for 2 minutes. Add 6 cups of water. Bring to these all to a boil and then reduce the heat. Simmer, covered, for 20 to 25 minutes or until the chicken is no longer pink.

2. Meanwhile, for your topping, tear the bread in small pieces. Finely chop remaining celery, carrots and onion. In a small bowl toss together the bread, celery and onion; set aside.

3. With a slotted spoon transfer your chicken to a cutting board to cool slightly. Add the noodles to the simmering broth; boil gently for 7 to 8 minutes just until they are tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.

4. For the sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.

5. Meanwhile, cut the chicken into thin slices and add them to the noodles in your sprayed dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.

6.Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving

Recipe Adapted from Better Homes and Gardens Cookbook

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