Comforting Chicken Noodle Casserole

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.

This post is linked to:

Wake up Wednesday

The Homemaking Party

It's a Party

You're Gonna Love it Tuesday

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Creative Ways

Create It Thursday

Full Plate Thursday

Foodie Friday

Friday Finds

Spinach Noodle Casserole

I won't deny it, I like spinach. Raw spinach, cooked spinach, flash fried spinach, spinach salad, creamed spinach, spinach soufflé, spinach quiche. The mister?  Not so much.  So when I make a spinach recipe I do it just for myself, and cut it down to be manageably consumed by one person within a couple of days. When I recently saw a recipe for spinach noodle casserole posted in an egroup that I'm in, I knew I had to try it. I cut the amount of noodles and spinach down to size, left the sauce the same, and pumped it up with a bit more flavor, resulting in a tasty side dish, or satisfying meatless meal. If you like spinach like as I do, you may just want to give this recipe a try.

Spinach Noodle Casserole

4 ounces broad egg noodles
3 tablespoons butter
2 tablespoons flour
1 cup whole milk -- scalded
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 of a 10-oz package of frozen, chopped spinach, cooked and drained
1/2 pound Gruyere cheese, grated

Cook noodles according to package directions until just tender; drain and rinse. Grease a 1.5 quart baking dish; set aside.

In a medium saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually add milk and bring to a boil. Cook until thick, stirring constantly. Add seasonings and spinach. Stir and remove from heat.

Arrange half of the noodles in the bottom of the prepared baking dish and sprinkle with half of
cheese; spoon spinach mixture over cheese. Add another layer of noodles and sprinkle with the remaining cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and bake 15 minutes more.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday