It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole.
With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again.
I gave this recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms, and then whisk in some milk and broth to make a creamy sauce.
I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.
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Chicken Noodle Casserole Recipe
Ingredients:
- 3 cups uncooked egg noodles
- 5 tablespoons unsalted butter, divided
- 1 large shallot, minced
- 3/4 cup minced cremini mushrooms
- 3 tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth, plus more if needed
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup Panko bread crumbs
Read More: Chicken Noodle Casserole
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