Chicken & Mushroom Noodle Casserole
"Based on chicken soup recipe, this be sure to satisfy your comfort food craving."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (413.7 g)
- Calories 750.9
- Total Fat - 29.6 g
- Saturated Fat - 16.3 g
- Cholesterol - 210.4 mg
- Sodium - 1283.3 mg
- Total Carbohydrate - 88.4 g
- Dietary Fiber - 3 g
- Sugars - 23.6 g
- Protein - 32.1 g
- Calcium - 336.4 mg
- Iron - 4.2 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
Step 2
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
Step 3
Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
Step 4
Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk 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; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda cheese.
Step 5
Bake until bubbly and brown on top, 40 to 45 minutes.
Tips
No special items needed.
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