Today We’re Going To Make A Chicken Noodle Casserole.
- Chicken Noodle Casserole
- Quintessential American Casserole
- Rotisserie Chickens
- Using An Egg Noodle
- 16 Ounce Bag
- Bake The Casserole
- Frozen Vegetables
- Some Broccoli And Cauliflower Florets
- Parmesan Chees
- Minced Dehydrated Onion Flakes
- Brushback Black Pepper
- Little Rosemary
- White And Dark Meat
- Cream Of Mushroom Soup
- Cream Of Celery Soup
- Cream Of Chicken Soup
- Four Cups Of A Cream Stock
- Bechamel Sauce
- Add Milk To The Cream Soupegg Noodles
- Onion Pepper
- 2 Tablespoons Of Pimento
1We’re going to make noodles now here’s what I’m using an egg noodle this is a 16 ounce bag so this is a big bag and I’m going to cook the whole thing what we’re going to do though when we boil these noodles is we’re going to cook it a little short on the time. For example, they say six to eight minutes so I’m going to actually cook these probably no more than six because you don’t want them too soft because they’re going to cook some more because in the oven when we bake the casserole.
2So, we’re going to get our noodles cooked and when they’re done come on back and we’ll add some of our other ingredients which are frozen vegetables now these I put in the microwave and kind of cook them and always better to either father mouth or cook them not put them in frozen. Okay,so we’ve got some broccoli and cauliflower florets here we’re going to put that in we’re going to add a little color with some nice dice to mint pimentos yummy that’s such an old fashioned thing my mom used to put mementos in all kinds well yeah it only reminds me of her when everybody the mental law if you ask somebody nowadays a young person they don’t even know what you’re talking about this is a cup of Parmesan cheese okay it’s more like a bowl which is all right and then this is a minced dehydrated onion flakes.
3I’ve got brushback black pepper here and poultry seasoning which is a great blend of sort of sage and thyme and a little rosemary just a little bit to have it in the background. Then we’re going to use about two cups of the chicken and of course it’s white and dark meat both you can use the other whatever your preferences. So you kind of get into soup. We do now we’re not afraid to cook with soup here so we’re using cream of mushroom soup. You can use cream of celery soup.
4You could use cream of chicken soup if you wanted to we’re using cream of mushroom if you cannot deal with using canned soup you could make this recipe if you want to make about may be four cups of a cream stock so yeah like a bechamel sauce or just a plain would work the same way we’re going to add milk to the cream soup and that’s going to be our gravy and then we’re going to glue it all enough greased 9 by 13 dish and we’re going to bake it off and we’re going to have a for dinner tonight. So once everything’s in there that’s the work and then the you see part is just putting it in the oven and coming back and getting it out exactly. So we’re going to finish boiling our nice egg noodles here and we’ll come on back.
5Let’s just drained our noodles and we’re going to put them back in our hand here cook them.So, let’s take our soup first okay so we’re going to put two cans of this cream of mushroom annual host favorite Campbell’s yes but we don’t endorse any brand here. We just use what we have on hand or what our parents used or what we have when I move on for grandma’s advance used now this has this is a lower salt version it has a little less sodium I don’t like the fat-free soups.
6I don’t think they have the right length that’s me some of you may be used to fat-free soups and you can certainly do that and again for those of you who gasp in horror and people use canned soups in a recipe you can make your own cream sauce which is essentially what we’re replacing with the soup and so that’s mostly like a bathroom oh yeah that’s like a bechamel although of course this also imparts the flavor from you know the mushroom all right so in addition to the mushroom soup. We’re putting in about two and a quarter cups of milk okay you with me so far at home milk. So you want to keep it creamy see we want to keep it nice and creamy so use whole milk okay.
7We want to also keep you know keep it liquidy it will thicken up as it bakes but here we go okay so that will also sort of dilute the soup remember that soup is condensed so all right. We’ve got that mixed in now let’s put in our spices our onion pepper poultry seasoning by the way if you have fresh herbs you could use those obviously. We do have fresh herbs but we’re keeping this user friendly and tonight yeah and you know what I did pick some and maybe I will use it as a top garnish because we do have sage and thyme and some rosemary this is our Parmesan cheese.
8Let’s also put in our this is was that I believe a 10 ounce bag of the vegetables frozen or 12 ounce I’m sorry my bad 12 ounce bag of I believe all the flour you said broccoli common part you know if that’s not your broccoli powering your thing go ahead and use a piece you could use peas you could use a mixed vegetable. I’m going to put in about maybe 2 tablespoons of pimento here we heard somebody say on the radio talking about an egg plant casserole. I think we should try that next a little really yeah I know yes I know egg plants a favorite of yours but because I think it’s a creative vegetable it you can do a lot with so I don’t think we’ve done much with it on cavalcade of food yet so something to keep in mind now our chicken.
9Now let’s just use it all okay like I said it’s probably a little bit more than two cups this will be extra chicken eight but all the better okay so this is probably more like three cups of chicken but you need should use at least two all right you know what sport commence. Let’s get a little more color yeah let’s you can look these guys are so small commensals are basically just like a red pepper after that’s all so you can cut up some red pepper color and not and you can put it on. If you wanted to spice this up heat wise I am yeah red pepper flakes or instead of the pimento you know you could use like a hot a hot red pepper all right let’s look into it now.I’ve got a 9 by 13 here that is sprayed this music is funky route yeah it’s the Motown strings here look at that nice yeah that looks like it’s going to stay nice and moist and of course to ensure we’re going to top it with some aluminum foil okay and put it in a 325 degree oven.
10If you wanted to go cheesier you could top it probably at this point with some cheese you should top it with cheese or you could kind of let it bake through and then top it with cheese afterward okay so that the cheese sort of doesn’t get lost everywhere so how long does this take 40 minutes 4045 minutes you know essentially everything in it. It’s really about cooked so you’re just kind of warming it through but you want that sauce to develop you want that Parmesan cheese to melt and blend in do.
11It’s alchemy exactly do some chemistry here we go okay you’re going to be getting ready to take it out of the oven but you know what I’ve got some wonderful fresh herbs here from the garden decided to add those at the last minute yeah as a garnish you said right as a garnish we’ll put them on top so I picked some I got some sage here some rosemary some little bit of thyme and we’re just taking the kind of the leaves off because you you don’t really the stems can you know be tough and again.
12We’re just going to use these for a garnish so I’m just going to give these kind of a rough chop and you can it just there’s something about the sage and the thyme and the rosemary. It’s got a wonderful sort of that’s what’s on the poultry see the poultry seasoning yeah there’s other stuff in it too but to me it just goes great with like chicken.