Chicken noodle is a notorious comfort food. When you take the concept of chicken noodle soup and turn it into a casserole you have a delicious, wholesome meal.
This recipe is courtesy of Food Network.
Ingredients:
- 6 tablespoons unsalted butter, plus more for greasing dish
- Kosher salt
- 12 ounces extra-wide egg noodles
- 10 ounces white mushrooms, halved or quartered
- Freshly ground pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups frozen pearl onions, thawed
- 1 medium carrot, halved lengthwise and sliced thinly across
- 1 large stalk celery, sliced thinly
- 2 sprigs fresh thyme
- 1/2 cup dry white wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken, skin and bones discarded
- 2 tablespoons chopped parsley
- 1 cup shredded Gouda (about 4 ounces)
Instruction:
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream.
Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper.
Transfer to the buttered casserole dish and top with the Gouda.
