So last week, like so many other nights soon before the husband gets home, I’m trying to come up with dinner. Now, I do plan ahead my meals for 2 weeks. I do all the shopping. I put the menu on the calender. And then night comes, and whatever I put up on that calender of course does not sound good to me… So I look at all the other nights, hoping to swap dishes. Nothing. Anyways, I decided to use some egg noodles and come up with a mock tuna casserole. Of course, without tuna, because we are not tuna lovers in our house. So I will call it a chicken noodle casserole. I usually use canned cream of chicken soup in my casseroles, but I decided to try and make my own. It was as easy as pie. Well easier, because pie isn’t that easy for me. But it was delicious! Very tasty and I will definitely make it again. It was very light and delicious!
Chicken Noodle Casserole
12 oz. wide egg noodles, cooked according to pkg directions.
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked (I used half of a costco rotisserie chicken)
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped
For the topping:
2 tablespoons melted butter
1/3 cup italian seasoned breadcrumbs
Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.
Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley. Enjoy!