Chicken Noodle Casserole
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
Equipment
- 1 Large Pot For boiling noodles
- 1 Large Dutch Oven or Pot For preparing the sauce
- 1 3-Quart Casserole Dish For baking
- 1 Whisk
- 1 Strainer For draining noodles
Ingredients
Main
- 6 tablespoons unsalted butter plus more for greasing dish
- Kosher salt
- 12 ounces extra-wide egg noodles
- 10 ounces white mushrooms halved or quartered
- Freshly ground pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups frozen pearl onions thawed
- 1 medium carrot halved lengthwise and sliced thinly across
- 1 large stalk celery sliced thinly
- 2 sprigs fresh thyme
- 1/2 cup dry white wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken skin and bones discarded
- 2 tablespoons chopped parsley
- 1 cup shredded Gouda about 4 ounces
Instructions
- Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
- Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
- Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
- Bake until bubbly and brown on top, 40 to 45 minutes.
Notes
1. Ensure noodles are truly al dente; they will continue to absorb liquid and cook in the oven, preventing a mushy texture. 2. Thoroughly brown the mushrooms to develop deep umami flavors, essential for the casserole's depth. 3. When making the roux, whisk consistently to avoid lumps and ensure a smooth, velvety sauce. 4. Season judiciously at each stage, tasting as you go, to build balanced flavor. 5. The Gouda provides a lovely nutty, slightly sweet counterpoint to the savory chicken and vegetables; consider a mix of Gruyere for added complexity if desired.