Tuesday, February 2, 2010

Chicken Noodle Casserole

I am so tired of making the same things day after day. I always fall into this slump. I don't mind cooking. I actually like it. But, I DESPISE figuring out what to make.

Yesterday, I did a quick search and found this recipe at All Recipes and tried it. Not bad. I changed it up a little based on the reviews and my families likes. Ryan DOES NOT like onions. It worked out because I had all the items on hand. I probably won't make it a lot, maybe every few months. We shall see. Ryan liked it. Manny, not so much and since Johnsie needs everything separate, it wasn't his favorite either. He did eat the noodles though.

I really don't like egg noodles so, I used some cavatappi I had on hand. I don't have any savory either so, that was not included. To be honest I never knew there was a spice called savory. I had to look it up. Guess it is a type of mint.

  • Chicken Noodle Casserole Recipe

    Chicken Noodle Casserole

    By: Lori Gleason
    "I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota"

    Prep Time:
    20 Min
    Cook Time:
    15 Min
    Ready In:
    35 Min

    Original Recipe Yield 8 servings
    • 2/3 cup chopped onion
    • 1 garlic clove, minced
    • 1 tablespoon olive or canola oil
    • 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
    • 1 (14.5 ounce) can chicken broth
    • 1 1/2 cups chopped carrots
    • 3 celery ribs, chopped
    • 1/2 teaspoon dried savory
    • 3 tablespoons butter or stick margarine
    • 3 tablespoons all-purpose flour
    • 3/4 teaspoon salt
    • 1/8 teaspoon white pepper
    • 1 1/2 cups 2% milk
    • 1 1/4 cups shredded reduced-fat Cheddar cheese
    • 8 ounces wide egg noodles, cooked and drained


    1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
    2. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
    3. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

    1 comment:

    Chickie said...

    it's called a hot-dish... don't let new york take over too fast..