Friday, December 19, 2014

Chicken Noodle Casserole

My grandmother was the kindest, gentlest soul you could have ever met.   She had a fantastic laugh but was relatively reserved a majority of the time.  From what I understand, she made amazing fried chicken. That must be where my mom's pickiness comes from. I have so many random memories of this wonderful woman, like the cookies she kept in her refrigerator, the juice glasses we always drank out of at her house, the fact that I rarely saw her wear anything but dresses. She had a great love for Kentucky basketball and I know she's in heaven cheering on the Cats this season.

I spent all that time telling you about Gom-gom because this Chicken Noodle Casserole belongs to her and it is one of my favorite things in the world (I'm pretty easy to please--low maintenance). It's everything a casserole should be but mostly it's just good old comfort food. The orignal recipe calls for a can of cream of chicken soup and if you want to use that, knock yourself out. I've modified it in order to cut out as many preservatives and chemicals as possible. It's kind of my thing.  This can be thrown together pretty quickly assuming you're like me and keep cooked, shredded chicken in your freezer.  Seriously people, if you learn one thing from me it should be that. Throw it in the crockpot, shred it, portion it, freeze it. Learn it, live it. You'll thank me. 

I've not met anyone who turned their nose up to this dish. Even the man friend was impressed. I believe his exact words were I was expecting something boring and flat. More impressive than that was the 4 year old who ate it! I love seeing children who eat good stuff. 

Chicken Noodle Casserole                                                  Printer Friendly

Serves 6

8 ounces egg noodles, cooked
2 cups shredded chicken
1 1/2 cups sour cream
2 cups low sodium chicken broth
2 tablespoons butter
2 tablespoons flour
6 pieces of bread, buttered and cubed
Salt and pepper, to taste 

Preheat oven to 350 degrees. 

In a small sauce pan, cook flour and butter together over medium heat until it forms a roux, about 4 minutes. Pour in the 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for about  5 to 10 minutes. 

Remove from heat and transfer into a large mixing bowl. Add sour cream, chicken and noodles. Mix well. 

Pour into a 9x13 casserole dish and top with the buttered, cubed bread. 

Bake at 350 degrees for 30-45 minutes or until hot. 

Serve with a mixed green salad or your favorite steamed vegetables. Enjoy! 

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