Noodle and Chicken Casserole

This noodle and chicken casserole recipe uses chicken breasts or thighs and wide noodles. Makes a great comfort food, both filling and tasty. Submitted by David McCarthy, Australia

Ingredients

  • 4 to 6 chicken breast halves, bone in (You can use chicken thighs, too.)
  • 2 ribs celery with tops
  • 1/2 tsp dried leaf thyme
  • 1/2 tsp dried parsley flakes
  • 1 whole medium onion
  • 1 pound wide noodles
  • 4 ounces butter
  • 3 Tbsp all-purpose flour
  • reserved chicken broth
  • 2 tsps Worcestershire sauce
  • Salt and pepper to taste
  • 1/3 cup dry sherry
  • 16 ounces shredded cheese of choice, divided
  • 2 cans (4 ounces each {110 grams}) mushrooms, drained and chopped
  • paprika

Method

Cook chicken with celery (including tops), thyme and one onion in enough water to cover.

Remove from heat and allow to cool.

When meat is cool enough to handle, remove skin and bones and cut meat into bite size pieces. - Reserve broth.

Cook noodles in salted water for 5 minutes.

Make sauce:

Melt butter; quickly stir in the flour and add enough chicken broth to make a thick sauce. Add Worcestershire sauce, salt and pepper, sherry, half of the cheese, and mushrooms.

Cook until thickened.

Place a layer of noodles in a buttered 13x9x2-inch (325mm x 225mm x 50mm) baking dish. Add a layer of chicken and a layer of sauce.

Repeat layers ending with the chicken.

Sprinkle remaining cheese evenly over the top then sprinkle with paprika.

Bake chicken casserole in a 350F (around 170C) oven for 15 minutes.

Serves 4 to 6.

Variations

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