CHICKEN NOODLE CASSEROLE


Comforting chicken noodle casserole with a simple homemade white sauce, cheese, chicken and egg noodles.
Ingredients

  • 12 ounces egg noodles , cooked al dente
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 4 cups low-sodium chicken broth
  • 24 ounces cottage cheese , small curd
  • 1 large egg , beaten
  • 2 cups shredded mozzarella cheese , divided
  • 3/4 cup freshly grated parmesan cheese , divided
  • 4 cups cooked chicken , chopped
  • fresh parsley leaves for garnish, optional

Instructions

  1. Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook when they are baked.)
  2. Melt butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
  3. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes.
  4. Remove from heat.
  5. Preheat oven to 350 degrees F. 
  6. In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. Add mixture from the stovetop.
  7. Fold in cooked chicken and noodles. Taste and add additional salt, pepper or dried basil, if needed.
  8. Pour mixture into a 9x13’’ baking dish. Top with remaining mozzarella and parmesan cheese.
  9. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly.
  10. Cool for 10-15 minutes before serving.


Notes
To make ahead:
You can make this recipe up to 24 hours ahead of time. Assemble, cover tightly with foil and refrigerate. Bake as directed, but you may need to add 10-15 minutes to the baking time.
 To freeze:
Only boil noodles for 5 minutes. Assemble and bake according to directions, and allow to cool.
Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 1/2 hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it's hot and bubbly.

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