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Old Fashioned Chicken Noodle Casserole




Source of Recipe


Deep South Dish






List of Ingredients



• 3 cups of cooked chicken (mixed or thighs is best)
  
• 2 pinches of kosher salt
  
• 4 turns of the pepper grinder
  
• 2 cups of egg noodles, cooked
  
• 1 tablespoon butter
  
• 1 stalk of celery, chopped
  
• 1/2 onion, chopped
  
• 1/2 pound of fresh mushrooms or canned mushrooms
  
• 2 cups of milk
  
• 2 tablespoons cornstarch
  
• 1 teaspoon kosher salt
  
• Couple dashes of white pepper
  
• 1/4 teaspoon of poultry seasoning
  
• 1/2 teaspoon dried thyme
  
• 1 to 2 cups of the reserved (or a packaged) broth, as needed
  
• 1/2 cup dried bread crumbs
  
• 1 to 2 tablespoons butter, melted
  






Instructions



1. Preheat oven to 350 degrees. Prepare a 2 quart casserole dish with butter or non-stick spray.
   
   
   
2. Put chicken into a pot and cover with water. Add salt and pepper and bring to a boil. Reduce heat and simmer until chicken is cooked through, remove to drain and cool, but reserve the water. Once cooled down, cut into chunks or tear into pieces.
   
   
   
3. Cook the noodles, drain and set aside.
   
   
   
4. In a large skillet, melt the butter. Add the celery and onion and cook until soft. Add the mushrooms and cook down, or if using canned, drain and add, warming through.
   
   
   
5. Whisk together the milk and cornstarch until well blended. Stir into the vegetable mixture and bring to a boil; reduce heat and simmer several minutes, until thickened. Stir in the salt, pepper, poultry seasoning and thyme. Add the chicken and noodles and mix; stir in reserved broth as needed to moisten. Turn out into the buttered casserole dish.
   
   
   
6. Combine bread crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through.