This is always a great comfort food and good to have on hand. I wish we knew how to contact NLB she had some great recipes.(this copied from the old Gail's)
Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add
nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
Serve with buttered green beans and biscuits.
bon appétit!
nlb
Date: Sun, 09 Apr 2000 22:39:50 GMT
From: Judy
nlb, made your Chicken Casserole - the sauce is to die for...
Oh, what a wonderful recipe!!! The sauce absolutely makes the casserole. I'm making it for company tomorrow night - have had it once this week already - am not getting tired of it!!
Date: Sun, 09 Apr 2000 23:34:11 GMT
From: nlb
Hi Judy, I was worried about you (more) when you posted up above at #31351 that you would halve the recipe for 4 people, I thought what would you do if they wanted seconds and told you to make the whole recipe! I didn't know if you saw it or not. So glad that this is working out for you and that you like it. I thought you might smileys/wink.gif Did you change it at all? The recipe, as I make it and gave it to you, is double on the sauce and I know that's what makes it extra good.
Thanks, and have fun tomorrow night.
nlb
From: Judy
nlb chat...
I didn't halve the recipe, but I used less noodles and more mushrooms and chicken and all the sauce - I used my homemade rolls and butter to make the crumbs and I doubled up on the crumbs - delicious!!! We had alot left over when I made it for my parents and us last week. They don't eat much and the couple we are having over tomorrow are in their 70's so they don't have much of an appetite as a younger person (hope we have leftovers tomorrow!!) It's better the second day. Both times I've made it the day before and put it in the frig and added the crumbs before I popped it in the oven. Thank you again for the wonderful recipes.
Thanks for all your great recipes!
Blessings,
Gayle
Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add
nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
Serve with buttered green beans and biscuits.
bon appétit!
nlb
Date: Sun, 09 Apr 2000 22:39:50 GMT
From: Judy
nlb, made your Chicken Casserole - the sauce is to die for...
Oh, what a wonderful recipe!!! The sauce absolutely makes the casserole. I'm making it for company tomorrow night - have had it once this week already - am not getting tired of it!!
Date: Sun, 09 Apr 2000 23:34:11 GMT
From: nlb
Hi Judy, I was worried about you (more) when you posted up above at #31351 that you would halve the recipe for 4 people, I thought what would you do if they wanted seconds and told you to make the whole recipe! I didn't know if you saw it or not. So glad that this is working out for you and that you like it. I thought you might smileys/wink.gif Did you change it at all? The recipe, as I make it and gave it to you, is double on the sauce and I know that's what makes it extra good.
Thanks, and have fun tomorrow night.
nlb
From: Judy
nlb chat...
I didn't halve the recipe, but I used less noodles and more mushrooms and chicken and all the sauce - I used my homemade rolls and butter to make the crumbs and I doubled up on the crumbs - delicious!!! We had alot left over when I made it for my parents and us last week. They don't eat much and the couple we are having over tomorrow are in their 70's so they don't have much of an appetite as a younger person (hope we have leftovers tomorrow!!) It's better the second day. Both times I've made it the day before and put it in the frig and added the crumbs before I popped it in the oven. Thank you again for the wonderful recipes.
Thanks for all your great recipes!
Blessings,
Gayle