Well I had family again this week….It’ll be every tuesday for lunch i guess, and I made chicken noodle casserole. I wanted to make chicken noodle soup but since we didn’t have enough chicken stock and I didn’t feel like making it early this morning I made due with what we had. Plus it was kinda a cold day so I figured why not something hearty?!
Ingredients: 1 bad egg noodles, 5 chicken breasts (cubed), 1.5 cups whole milk, 1.5 cups chicken stock, 1/4 cup flour, 1/4 cup butter, 2 carrots (sliced), 2 celery sticks (sliced), 1 onion (julienned), 1 fennel bulb (julienned), 3 garlic cloved (minced), 1/2 a head of cauliflower florets, salt and pepper to taste.
Heat oven to 350 degrees.
First get all the vegetables cut. Place them on a sheet, drizzle on olive oil and roast in the oven for about 15 minutes.
Cook the noodles for about 6 minutes.
Saute the chicken in a pan until fully cooked.
In a sauce pan, melt down the butter, whisk in the flour and cook into a light brown color. Pour in the milk and chicken stock and bring to a boil. Turn down to a simmer and cook until the “gravy” doesn’t have a flour taste anymore (about half an hour whisking frequently). Once the “gravy” is good, whisk in salt and pepper to taste.
In a large casserole pan, combine all the ingredients. Cover with tin foil and cook in the oven for about half an hour.
This dish is a nice, fall/winter dish that the whole family will love!