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Chicken & Mushroom Noodle Casserole

Here's how you make Chicken & Mushroom Noodle Casserole
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  • Servings: 7
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 6 tablespoons butter, divided (more for greasing dish)
  • 12 ounces dry egg noodles (wide or extra-wide)
  • 10 ounces white mushrooms, halved or quartered
  • Salt & freshly ground pepper
  • 1/3 cup all-purpose flour
  • 134 grams frozen pearl onions (thawed, 1 1/2 cups)
  • 1 medium carrot, halved lengthwise and sliced thinly across
  • 1 celery stalk sliced thinly (large stalk)
  • Fresh thyme (2 sprigs)
  • 1/2 cup dry white wine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 pound chicken breast, cooked (2 breasts, shredded or can use cooked deli rotisserie chicken, skin and bones discarded)
  • 2 tablespoons chopped parsley
  • 4 ounces Gouda cheese, shredded (about 1 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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