Tuesday, November 13, 2012

Creamy Chicken Casserole

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It's that time of year when most everyone is getting ready for Thanksgiving and I must admit, it's my favorite of the BIG holidays.  I've been in recipe testing mode over the past week and one of the questions that always comes up the day or two after the big meal is - "what can you make with leftover turkey?"  Well, with this casserole, I think I've found a hit!  I did a test run with chicken last night and the family loved it.  It's going to be just as good with turkey with maybe a little cranberry sauce on the side.  Make sure you keep it handy when you are staring at the leftovers that are crammed in your fridge....
Creamy Chicken Casserole
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 cup sour cream
12 ounces egg noodles - about 3/4 of regular bag
1 1/2 cups of fresh bread crumbs - 4 to 5 slices 
2 - 3 cups shredded cooked chicken or rotisserie chicken
salt & black pepper
2 teaspoons dried thyme
1/2 teaspoon onion powder
  • Heat oven to 400° F. 
  • Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring 1 to 2 minutes until mixture is golden
  • Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes.
  • Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
  • While sauce is cooling, cook noodles according to the package directions; drain and return them to the pot.
  • Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
  • Add the milk mixture, chicken and thyme to the noodles and toss to combine.
  • Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with bread crumbs, and drizzle with the melted butter.
  • Bake until the bread crumbs are golden and casserole is bubbling, 8 to 10 minutes
  • Let cool for 5 minutes before serving.
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8 comments:

  1. casseroles for me are one of my comfort foods and your chicken casserole looks like it would hit the spot! Looks great :)

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    Replies
    1. Thanks Jerry! It hit the spot at dinner last night and for leftovers as well. I am ready for that leftover turkey coming soon. Happy Thanksgiving and I hope you'll keep hanging out with A Southern Soul!

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  2. Donya, We loved this recipe, thanks for posting! I did substitute 1 cup of Greek Yogurt for the sour cream...and added a bag of peas! Sorry, I just can't seem to follow a recipe. The casserole was everything you promised, so creamy. Just finished the leftovers today! Now I'm looking forward to trying the Cranberry Chutney.

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    Replies
    1. Thanks Beth! I love it when y'all try my recipes and even more so when you make it your own! That's the fun of being in the kitchen together...well, kinda!

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  3. I can't wait to try this recipe! Look yummy.

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    Replies
    1. Hey Grace! I hope you'll let me know your dish turns out. Thanks for sending me your kind thoughts and keep me posted!

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  4. Donya, What eggless noodles do you think might best sub for the egg noodles? This sounds great, but I have an egg-allergic son (Matthew).

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    Replies
    1. Hey Genette. I sorry for the late response. Any noodle that you usually use for your son would be great in this dish. Just make sure you've got enough sauce since sometimes textures differ with noodles. I have recently used a gluten-free Tagliatelle pasta and loved it. Let me know how things turn out. If you haven't already, please LIKE A Southern Soul on FB and send me a message there on how things turn out.
      xoxo~Donya

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I love getting and reading your comments, so keep them coming. Thanks so much for taking some time to share your thoughts...you've made my day!

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