Chicken and Egg Noodle Casserole
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This casserole was inspired by a classic chicken noodle soup recipe. The casserole includes mushrooms, pearl onions, carrots, celery, and grilled chicken for a quicker result. It's heated through with the noodles in a light creamy sauce and baked under a layer of grated Gouda cheese until the casserole is covered with a golden, melted cheese. The egg noodles, cooked until half-done, absorb the delicious juices without overcooking. The result is delicious and mouthwatering.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g wide egg noodles
- 6 tbsp unsalted butter, plus extra for greasing the pan
- 280 g of champignons, cut in half or quarters
- 1/3 cup premium flour
- 1.5 cups frozen pearl onions, thawed
- 1 medium carrot, halved lengthwise and thinly sliced
- 1 large stalk celery, thinly sliced
- 2 fresh sprigs of thyme
- 0.5 cups dry white wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp. chopped grilled chicken, remove the skin and bones
- 2 tbsp. l. chopped parsley
- 1 cup grated Gouda (about 110 g)
We recommend
Recipes with similar ingredients: egg noodles, champignon mushrooms, onion sets, Gouda cheese, white wine, vermouth, cream, grilled chicken, thyme
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 3-quart casserole with butter.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Drain.
- Meanwhile, heat 2 tablespoons of butter in a large Dutch oven or saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 3 minutes. Sprinkle with 0.5 teaspoon of salt and a little pepper. Transfer to a small bowl and set aside.
- Reduce heat to medium and melt the remaining 4 tablespoons of butter in a saucepan. Stir in the flour until a thin paste forms. Add the onion, carrot, celery, thyme, 0.5 teaspoon of salt, and a pinch of black pepper. Cook for 5 minutes to soften the vegetables, then add the wine. Stir 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, add the noodles, mushrooms, chicken, and parsley, and season with salt and pepper to taste. Transfer to a greased casserole and top with Gouda.
- Bake until bubbly and golden brown, 40 to 45 minutes.
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