Friday, July 27, 2012

Chicken Noodle Casserole


Chicken Noodle Casserole

12  ounces  Wide Egg Noodles, cooked according to package directions
2  Cups  Cooked, Chopped Chicken
1/2  pound  Velveeta (or Cheddar)  Cheese, cut into small pieces
1  Cup  Finely Grated Carrots

White Sauce:
1/2  Cup  Butter
1/2  Cup  Flour
1  Tablespoon  Parsley Flakes
1  teaspoon  Seasoned Salt
1/2  teaspoon  Poultry Seasoning
1/4  teaspoon  Black Pepper
1/2  teaspoon  Crushed Coriander Seed
2-1/2  Cups  Beef Broth


Melt the Butter in a medium saucepan.  Stir in Flour and seasonings; cook and stir for two minutes.  Slowly add in Beef Broth, cooking and stirring until thickened.

In a large mixing bowl combine the hot cooked Noodles, Chicken, Cheese, Carrots, and White Sauce, stirring until Cheese is melted.  Transfer to a greased 9x13 pan.  Bake at 350* for 30-35 minutes, until light golden brown on top.  Serves 8-10.

Ultimate Comfort Food!  I like to make this and place in two foil 8x8 pans; excellent to have in the freezer for a quick dinner or to take to someone.

I also like to take this camping with us; I get altitude sick and it is nice to have a ready meal for the first night in the mountains.  I place an 8x8 foil pan, partially thawed, in my large 12-inch skillet, fill the surrounding gap with water, cover with my griddle, and allow it to cook in the 'water bath' until it is hot.  Kind of a clunky way to cook, but hey, it works!


How I love my green Jade-ite pan!
I wish I had the nerve to paint my kitchen cabinets this green...




Adapted from Seasoned With Love, page 108.

4 comments:

Jill Flory of Sew a Fine Seam said...

Yum. I'm hungry. Wish there were a plate of this on MY table right now!

Anonymous said...

Looks good! When you are going to freeze it do you still bake it first and what do you cover it with? And how long to reheat it? Was planning to make this today!

Carolyn said...

@Anonymous, I freeze the casserole unbaked, in it's baking dish and cover it with plastic wrap and then heavy foil (an 8x8 foil pan can be slipped into a 2-gallon freezer bag, too). Alternately, it can be spooned into a 1-gallon freezer zip-top bag and, with all the air squeezed out, laid flat to freeze--this conserves space. I allow the casserole to thaw and then bake as directed, 350* until hot, about 30 minutes. Hope this helps you! :)

Janice said...

This has been my favorite chicken casserole recipe for many years, though I've never added the carrots. Can't wait for fall and comfort food!!