Chicken Noodle Casserole

This is a pantry casserole and so delicious.  It makes quite a large casserole, but can be cut in half for fewer servings.

• 1 (12-oz.) pkg. egg noodles, cooked & drained
• 2 (10-oz.) cans chunk chicken breast, drained
• 2 (10-oz.) cans cream of chicken soup, undiluted
• 1 cup mayonnaise
• 1 cup milk or water
• 1/2 onion, finely diced or 3 tablespoons dried minced onion
• 2 cups shredded cheddar cheese
• 1 1/2 cups frozen peas and carrots (or use canned)
• 1 cup panko bread crumbs
• 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13-inch baking dish with cooking spray.

Cook egg noodles and drain well.

While noodles are cooking, combine chicken, soup, mayo, milk, onion, cheese and peas and carrots in a large bowl.  Stir until combined.

Gently stir in cooked egg noodles.

Pour into baking dish.  Sprinkle top with panko bread crumbs.  Pour melted butter evenly over top of bread crumbs.

Bake uncovered for 35 to 40 minutes or until bubbly and top is golden brown.  Serve.

Serves 8 to 12.

“Suffering is the fire that God uses to purify and strengthen us.”

Chicken Tetrazzini

We were guests for dinner at my daughter’s home last week.  This is what she cooked and it was really delicious.  I had to put it on my blog so I can fix it sometime in the future.

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg, opt.
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan cheese
• 1/4 cup dried Italian-style breadcrumbs

Preheat oven to 450 degrees.

Spread 1 tablespoon of butter over a 9″ x 13″ baking dish.  Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.  Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.  Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.  Transfer the chicken to a plate to cool slightly.  Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan.  Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes.  Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.  Add the wine and simmer until it evaporates, about 2 minutes.  Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat.  Add the flour and whisk for 2 minutes.  Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.  Increase the heat to high. Cover and bring to a boil.  Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil.  Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.  Drain.  Add the linguine, sauce, peas, and parsley to the chicken mixture.  Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish.  Stir the cheese and breadcrumbs in a small bowl to blend.  Sprinkle the cheese mixture over the pasta.  Dot with the remaining 3 tablespoons of butter.  Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Serves 8 to 12.

“We honor God’s name when we call Him our Father and live like His children.”