rotisserie chicken noodle casserole
(2 ratings)
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Mmmmmmmm!
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(2 ratings)
yield
4 - 6
prep time
30 Min
cook time
45 Min
Ingredients For rotisserie chicken noodle casserole
- CHICKEN CASSEROLE:
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1 pkgegg noodles, no-yolk variety
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6 Tbspbutter
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1 lgonion, chopped
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1 - 10 oz pkgbaby portabello mushrooms, sliced
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1/4 call purpose flour
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4 clovegarlic, minced
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3 canchicken broth, low salt
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16 oz pkgsour cream, fat-free
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1rotisserie chicken, meat picked off the bone, shredded
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1 tspparsley
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1 tspthyme, dried
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salt & pepper, to taste
- TOPPING:
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4 Tbspbutter, melted
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1 cpanko bread crumbs, seasoned
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1/2 cparmesan cheese, fat-free
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1 tspparsley
How To Make rotisserie chicken noodle casserole
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1Preheat the oven to 350 F. Bring water to a boil in a large pot. Add salt & cook noodles until al dente. Drain & set aside in colander.
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2Melt 2 tbsp of better in a Dutch oven over medium heat. Add the onions & cook until lightly browned, 5 minutes. Add the mushrooms, 1/2 tsp salt & some pepper. Cook until most of the water has evaporated out of the mushrooms. Stir in the remaining 4 tbsp butter & let it melt. Add the flour & stir until it becomes lightly browned, 2 minutes. Add the garlic & cook about 30 seconds.
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3Gradually whisk in broth & sour cream. Let it cook 5 - 7 minutes, but don’t let it boil, you just want it to thicken. Stir in the chicken, noodles, parsley & thyme. Season with salt & pepper.
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4Transfer the filling into a greased 3 qt baking dish while you prepare the topping.
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5TOPPING: Mix all the topping ingredients in a bowl & sprinkle on top of the casserole.
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6Bake until browned & bubbly, 30 minutes. Let cool about 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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