Thursday, February 21, 2013

Escalloped Chicken and Noodles

Escalloped Chicken and Noodles
Makes 6 servings

3 bone-in chicken breasts or 2 cups chopped cooked chicken
2 cups wide egg noodles
1/2 cup butter
1/2 small white onion - chopped
1/2 cup sliced celery
8 oz mushrooms - sliced
1/2 cup flour
1 cup milk
2 1/2 cups chicken broth
4 fresh sage leaves - sliced or 1/2 tsp dried sage
1 tsp celery salt
2 cups whole wheat stuffing mix
1/4 cup butter

Preheat oven to 350 degrees and coat a 12x14 baking dish with non-stick spray.
If using raw chicken - Simmer chicken in salted water until cooked through, about 20 minutes depending on the size of your chickens.  Drain and let cool.  Shred or chop chicken.
Cook noodles in a large pot of salted water according to package directions.
Melt 1/2 cup of butter in a large skillet over medium heat.  Add onion and celery and saute 3-4 minutes until onion is translucent.  Add in mushrooms and continue cooking for 3 more minutes.  Stir in flour until well blended then slowly add in the milk and broth.  Stir until thickened.
Add in sage and celery salt, stir in noodles and pour mixture into prepared dish.
Melt remaining 1/4 cup butter and toss with stuffing mix.  Spread evenly over chicken mixture.
Cover with foil and bake for 30 minutes, then remove foil and bake 10 minutes longer.

This meal is easy to make ahead, just assemble and cover with foil.  Pop it in the oven when you are ready.


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