Homemade Chicken Noodle Casserole.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 of a yellow onion, chopped
- kosher salt and pepper
- 4 tablespoons salted butter
- 2 cloves garlic, chopped
- 3 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 1 tablespoon all purpose flour
- 3 1/2 cups low sodium chicken broth
- 1 cup whole milk
- 1/4 cup fresh parsley, roughly chopped
- 2 eggs, beaten
- 3 cups cubed whole grain bread
- 2 cups uncooked egg noodles
- 1 1/2 cups cooked shredded or cubed chicken
- 1 cup crushed Kettle Brand potato chips
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Instructions
- 1. Preheat the oven to 375 degrees F. Lightly coat a 9×13 inch baking dish or large round baker.
- 2. Add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the butter, carrots and garlic and continue to cook another 5 minutes. Stir in the thyme and cayenne.
- 3. Sprinkle the flour over the veggies and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth and milk, season with salt and pepper. Bring the sauce to a low boil and then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened. Remove from the heat, stir in the parsley. Let cool until no longer hot to touch, then stir in the eggs.
- 4. Add the cubed bread, noodles, and chicken, tossing to combine. Transfer the mixture to the prepared baking dish. Top evenly with Kettle Chips. Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the the top is golden. Let sit 5 minutes before serving.
- Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the the top is golden. Let sit 5 minutes before serving.
Source
Original recipe: View Original
