This may seem very
'70's, but I really do like casseroles. I like the convenience of the
make-ahead, easy-to-clean-up-after, one-pot dish, and I love the feeling of
comfort in every mouthful. Perhaps because it reminds me of the safety and
security of my youth, living in that comforting cocoon known as home with my
family. Then again, maybe it's because I just like creamy chicken, noodles, and
a crunchy topping. Who knows? But what I do know is that this casserole
is really good. It dates back 40 years or so, and got my personal update of
having been made with meat from a smoked chicken that I had gotten from the
local barbecue joint. Heavens, but this was good! This is the first time
I had ever eaten smoked chicken (I had actually stopped by for salmon, but they
were out, so chicken won), and now think that I will be getting to know the
barbecue guy on a first name basis. If you have the opportunity to use this
type, by all means, do so. If not, it is still tasty with chicken that you've
cooked yourself.
Comforting Chicken
Noodle Casserole
Serves 4
4 ounces egg noodles
2 cups cooked
chicken, cubed
1 (10.75 oz.) can
condensed cream of mushroom soup
1 cup frozen peas
6 button mushrooms,
quartered
1/2 cup heavy cream
1/2 cup half ‘n half
1/2 cup cheddar
cheese, grated
1 teaspoon garlic
salt
¼ teaspoon poultry
seasoning
Freshly ground
pepper, to taste
1/3 cup grated Parmesan cheese
1/3 cup seasoned
Italian breadcrumbs
2 tablespoons
unsalted butter, melted
Preheat oven to 375º F.
Bring a large pot of
salted water to boil and cook egg noodles according to packaging directions, or
until al dente. Drain and set aside.
In a large bowl,
combine soup, heavy cream, half ‘n half, and whisk together until well blended.
Stir in vegetables,
cheddar cheese, cubed chicken, and reserved egg noodles. Season with poultry seasoning, garlic salt,
and pepper. Turn mixture into a 1-1/2-quart casserole dish.
In a separate bowl,
toss together breadcrumbs, Parmesan cheese and melted butter. Sprinkle evenly
over the top of casserole.
Place baking dish in
oven and bake for 30-35 minutes, or until sauce is bubbly.
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5 comments:
Very '70s but oh so good!
Patti, this looks just delicious and is making my mouth water first thing in the morning. :-D There isn't much that I love better than a good, comforting casserole. We're having a whole week of rain here, and your casserole looks so good to me at the moment. Are you having rain, too?
Thanks for sharing and have a great day!
Hugs,
Denise at Forest Manor
Good Evening Patti, Firstly, I love retro food... it doesn't matter what the age of the recipe, it's the taste that counts and this recipe sounds like it tastes wonderful.
... and secondly I love the chicken dish you presented your casserole in.
We all need one pot meals under our belt and I will certainly be trying this recipe. I just need to find some smoked chicken.... this is new to me.
Best Wishes to you.
Daphne
One of my all time favorites! So yummy and so comforting!
Hi Patti,
I can sure see why this would be your casserole of the month, it looks delicious and we will just love it! Thanks so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
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