Thursday, November 19, 2015

Before the turkey....

What?!?  No pumpkin-themed recipes today?!?  No, not today, though I do have several other recipes that have been tried here.

Instead, this one for Easy Chicken Noodle Casserole is just the thing to serve in the weeks before "Turkey Day" comes along.

This recipe is from the site, submitted by Shirley Fan.  

Ready for the oven....

Ready to serve....

....and well-received here!

5 ounces (about 4 cups) dry egg noodles
2 Tablespoons unsalted butter
1/2 small onion, chpped
2 Tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
2 cups chopped plain rotisserie chicken meat, skin and bones discarded
1 1/2 cups frozen peas
Salt and pepper
1/4 cup panko breadcrumbs (whole-wheat or plain)
1/4 cup shredded Parmesan cheese
- Preheat the oven to 400 degrees F.  Grease a 1 1/2- or 2-quart casserole pan.
- Cook the egg noodles according to package directions.  Drain and set aside.
- In a medium saucepan over medium-high heat, melt the butter.  Add the onion and saute until softened, about 5 minutes.  Sprinkle the flour over the onions and stir to combine.  Cook for 1 minute.  Add the milk and bring to a simmer.  When the mixture begins to thicken, turn off the heat and stir in the cheese.  Mix until the cheese is melted.
-Add the chicken, peas, and cooked noodles.  Stir to combine.  Season with salt and pepper to taste. Pour the mixture into the prepared pan.  Sprinkle with breadcrumbs and Parmesan.  Bake in the oven until golden brown and the cheese is melted, about 10-15 minutes.  Serve hot.  6 servings.

You will notice that this recipe uses no cream of anything soup!  Yay!  It is also one that can be adapted to be lower in calories by using low-fat or fat-free cheese and skim milk.  Also, I used canned chicken rather than having to pick up one of those rotisserie chickens at the super market.  Olive oil could also be substituted for the butter.  Oh! By the way!  Did you happen to think that leftover turkey could also be substituted for the chicken?  We always like having leftover turkey for sandwiches - never tire of those - but this is the first post-Thanksgiving idea coming from me!:-)

The countdown is on!  Are you making advance preparations for Thanksgiving, only a week away?

Baking dish - Longaberger


  1. I'm with you on the leftover turkey, and that's one hazard of eating that Thanksgiving meal at someone else's home....they keep the leftovers! LOL This really sounds easy and tasty! I'll bet you could use ham, too.... Thanks for another great idea, Sister! Love you!

  2. I would love to make this. It looks tasty.

  3. Looks absolutely delicious. Chicken and pasta is always a winning combination. In my family, hours before our Christmas supper on the night of Christmas (what we call the réveillon), we have a for dinner shepherd's pie on Christmas Eve.

  4. Oh and I understand you are referring to the turkey of Thanksgiving.

  5. I just made a salmon casserole the other day, very similar to this recipe, but with canned salmon. Perfect for November!

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