Casseroles, as a topic of conversation, seem to be a rather controversial one. People either love or despise casseroles, and there is absolutely no middle ground to be found, based on my own observations and interactions.
Weirdly, I’ve learned to love casseroles in my adult years. As a child, the concept of them abhorred me, but now that I’ve matured a wee bit, and so has my palate, I do enjoy casseroles here and there, depending on what type they are. My husband, on the other hand, would arguably rather consume paint.
To each their own, I suppose.
With the weather cooling off, heartier meals are beginning to make their presence known, and when I came across a recipe for a Ground Chicken Noodle Casserole from countryliving.com, I was intrigued, to say the least. Check it out.
“Ingredients
- 4 Tbsp. (1/2 stick) unsalted butter, plus more for baking dish
- 1 (8-ounce) bag extra-wide egg noodles
- 3/4 cup panko breadcrumbs
- 3 Tbsp. olive oil
- 6 oz. sharp Cheddar, grated (about 1 1/2 cups), divided
- 2 carrots, sliced
- 1 bell pepper, chopped
- 8 oz. mushrooms, sliced
- 1 cup frozen lima beans, thawed
- 1/2 yellow onion, chopped
- 2 garlic cloves, chopped
- 2 thyme sprigs, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 lb. ground chicken
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 3/4 cup heavy cream
“Directions
“Step 1 Preheat oven to 425ºF. Butter a 3-quart baking dish. Bring a large pot of salted water to a boil. Cook noodles to al dente, typically 5 to 7 minutes. Drain and set aside. Combine panko, oil, and 1/4 cup Cheddar in a bowl.
“Step 2 Melt butter in a large skillet over medium-high heat. Add carrots, pepper, mushrooms, lima beans, onion, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add chicken and cook, breaking it up with a spoon, until cooked through, 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Add wine and cook until reduced by half, 2 to 3 minutes. Add stock and cream. Bring to a simmer and cook until just starting to thicken, 2 to 4 minutes. Discard thyme sprigs.
“Step 3 Combine noodles, chicken mixture, and remaining 1 1/4 cups Cheddar in a bowl. Season with salt and pepper. Transfer mixture to prepared pan and top with panko mixture. Bake until golden brown, 10 to 12 minutes. Garnish with thyme,” the recipe explains.
Dig in, my friends.
Photo by Tofan Teodor on Unsplash
