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Tuna or Chicken Casserole




Source of Recipe


Marla
Tuna or Chicken Casserole


1 tablespoon EVOO – Extra Virgin Olive Oil
1 tablespoon butter
2 cups sliced white mushrooms
1 medium onion, diced
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
1 pound super-wide egg noodles
1 tablespoon chopped tarragon (eyeball it)
1 12-ounce or 2 6-ounce cans tuna in water, drained or 2 cups (about 1 chicken) shredded rotisserie chicken
1 cup frozen peas
4 English muffins, toasted and buttered
Aired on:

March 28, 2008

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Also on this show:

Green Dish with Lara Spencer
Rashida Jones
Around the World for Free Update
Recipe Categories:

Picky Eaters
Great for Kids
Family Favorites
Poultry
Seafood
Casseroles & Lasagnas

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Yields: 4 servings


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Preparation
Place a large pot of salted water over high heat and bring it to a boil.
Place a large skillet over medium-heat with the EVOO and butter. Add the mushrooms to the pan and cook until golden brown, 6-7 minutes.

Add the onions and cook until tender, 5-6 minutes. Sprinkle the flour into the pan, stir it into the veggies and cook about 30 seconds. Slowly whisk the chicken stock, milk and Dijon mustard into the pan, letting each liquid thicken up before adding the next. Season with salt and freshly ground black pepper, and cook another minute until it has thickened up. Don't worry if it's a little loose, we'll be adding more stuff to it later on.

With your veggies cooked and the sauce working, drop the egg noodles into the boiling water and cook them to al dente according to package directions. While the noodles are cooking, finish off your sauce by tossing in the tarragon, tuna or chicken, and peas. Give everything a good stir and simmer over medium heat until the peas and meat are warmed through, about 3-4 minutes.