Chicken Noo­dle Casse­role

Woman's World - - Gluten-free Recipe -

This chunky chicken and veg­gie casse­role is eas­ier than pot pie, but just as com­fort­ing!

12 wide oz. egg un­cooked noo­dles 1/4 cup but­ter 1 cup finely chopped cel­ery 1 cup finely chopped onions 1 cup finely chopped car­rots 2 cloves gar­lic, finely chopped 3 cups chicken broth (from 32- oz. car­ton) 1 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. pep­per 1/4 cup all-pur­pose flour 1/4 cup heavy cream 3 cups shred­ded cooked chicken 1/2 cup Ital­ianstyle panko crispy bread­crumbs 2 Tbs. grated Parme­san cheese Chopped Ital­ian pars­ley, op­tional

Pre­heat oven to 350°F. Coat bot­tom and sides of 13"x9" (3-qt.) glass bak­ing dish with cook­ing spray. Cook and drain egg noo­dles as di­rected on pack­age.

In 12" non­stick skil­let, melt 2 Tbs. but­ter over medium-high heat. Add cel­ery, onions, car­rots and gar­lic; cook 6-7 min­utes or un­til veg­eta­bles are ten­der.

Add 2 1/2 cups chicken broth, thyme, salt and pep­per to skil­let; heat to boil­ing. In small mea­sur­ing cup, beat re­main­ing 1/2 cup chicken broth and flour with whisk. Stir into hot chicken broth mix­ture in skil­let. Sim­mer and stir 1-2 min­utes or un­til mix­ture thick­ens slightly. Re­move from heat; stir in heavy cream and shred­ded chicken.

Add cooked egg noo­dles to bak­ing dish; stir in chicken mix­ture un­til mixed well; cover. Bake 30-35 min­utes or un­til casse­role is heated through. Mean­while, in 8" non­stick skil­let, melt re­main­ing 2 Tbs. but­ter over medium heat. Add bread­crumbs; cook 3-4 min­utes, stir­ring of­ten, un­til golden brown. Re­move from heat; stir in Parme­san cheese. Sprin­kle over baked casse­role. Gar­nish with pars­ley be­fore serv­ing. Servings: 8. Cals.: 390. Pro­tein: 22 g. Fat: 15 g. (7 g. sat­u­rated). Chol.: 100 mg. Carbs.: 41 g. Sodium: 890 mg. Fiber: 2 g. Su­gar: 3 g. Kitchen time: 45 min­utes. To­tal time: 1 hour, 20 min­utes.

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