Chicken Noodle Cassarole

The  casserole. I updated this classic to fit my family. You can omit any of the vege’s you do not like or want in it. It makes a great one pot meal. Now this dish has a few steps in it but they are not difficult. So let’s get started.

What we need is:

1 Potato, Washed, Peeled, Diced Small

1 Onion, Diced Small

1 Celery, Diced Small

2 Carrots, Diced Small

1 c. peas, Thawed

1 c. Green Beans, Thawed

1/4 tsp. Garlic Powder or ( 1 Clove Garlic, Minced)

1 stk  (1/2 c)  Butter

1/2 c. Flour

Salt and Pepper ( to taste)

2 1/2 c. Chicken Broth

1 c. Milk

 6 oz. Egg Noodles

1/4 c. Bread Crumbs

1/4 c. Cheddar Cheese, Grated

1 tbsp. Olive Oil

(1.) Heat the oven to 400*. Place the Chicken on a sheet pan and drizzle with a little bit of Olive Oil, Salt and pepper. When the oven is hot carefully place the Chicken in the oven. Cook for 3o to 35 minutes or until cooked through. Remove and let cool. Shred the Chicken using 2 forks and place in a bowl and set aside. We will need this later.

(2.) In a sauce pan add the Potato, Onion, Celery and the Carrots. Pour in some water to cover by about 1 inch. Place the pan over medium heat and cook for about 15 minutes or until the potatoes are tender. Remove and pour into a strainer and let drain. Put the Potato mixture into the bowl with the chicken and set aside. We will also need them later.

(3.) In a large pot or Dutch Oven melt the butter over low heat. Whisk in the flour until well combined and smooth. Cook for 2 minutes to remove the flour taste. Slowly whisk in the garlic powder ( or minced garlic), Salt, Pepper and the Chicken Broth. Continue to whisk until thickened. Add in the Milk and whisk until smooth and thick. Take off the heat and stir in the Egg Noodles, the cooked Vegetables, Green Beans, Peas and the Shredded Chicken. If the sauce is to thick add in an extra 1/2 c. of Water. Turn the oven down to 350* and pour the mixture into a large buttered baking dish. Level off. Now sprinkle on the Cheddar Cheese and the Bread Crumbs evenly. Drizzle on some Olive Oil. This makes the top get nice and brown. Carefully place the casserole into the oven and bake for 4o to 45 Minutes until the top is Golden Brown and the sauce is bubbly. Remove from oven and let set for 10 minutes so the casserole has time to set.

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Quiet As It's Kept

One Introvert's Adulting Quest

The Social Historian

Adventures in the world of history

Travel with Pen and Palate

Discover your home town and the world

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever.


About Food, Family and conversations


Motherhood, Allotment & Gin

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Savor the Food

"Food is the picture of 1000 words"--Chef Randall

Foodie Joanie

Cooking is not a science but an art; mistakes are okay, messes are fine--the pleasure is in the creating and the sharing of the result.~Lori Pollan

%d bloggers like this: