- The Lazy Gastronome
-
https://www.lazygastronome.com
-
Chicken Noodle Casserole – A Leftover Creation
Posted By
HelenFern
On
In
Chicken,Main dish |
11 Comments
As usual, I made way too much food on the 4th of July! Only one person even touched the chicken! (Can’t say the same for the ribs – LOL). I wanted to use some of the leftovers but I didn’t want the same meal – so something with pasta…Chicken Noodle! And who doesn’t like a dish that’s chicken noodle?
Here’s how you do it:
In an effort to use up some things in the refrigerator, I added some bell pepper (I had two halves) and some leftover chopped onion. You can be creative and add anything you want to use up – like peas or corn, cheese, even leftover sauces!
So here is my version – I’d love to hear about yours!
Melt 3 Tablespoons of the butter in a heavy skillet over medium heat. If you are using fresh mushrooms, cook them first until they are soft and lightly browned.
Next, gently sauté the onions and garlic until they are are starting to soften.
Add the pepper and celery, continuing to cook for about 5 to 10 minutes.
Heat the oil for a minutes or two, then stir in the chicken[1] and pre-cooked mushrooms.
Stir in the flour and cook it until it starts to thicken lightly.
Quickly stir in the milk and
continue cooking until the sauce is just starting to thicken.
Remove from the heat and add some salt and lemon pepper to taste.
Stir in the noodles.
Pour the entire dish into a 2 quart casserole dish that has been lightly sprayed with oil.
My favorite casserole dish … Click on the picture for more information. And this really is my favorite – this is not a paid plug! (I own two sizes)
[2]
Top with bread crumbs and dollops of butter.
Bake at 350 degrees for about 30 minutes, or until the top is browned and it is heated all the way through.
This recipe was created to use up leftover, but we'll be having it again!
Course:
Main Course, main dish
Cuisine:
American, casseroles, leftovers
Keyword:
bell pepper, chicken, leftover, noodle, noodles, onion
Servings: 4servings
Author: HelenFern
Ingredients
7Tablespoonsbutter
1cupchopped onions
2largecloves of garlic, minced
1cupchopped bell pepper (half green/half red)
1/4cupcoarsely chopped celery
1Tablespoonvegetable oil
2cupschicken cut into bite sized pieces
1/4cuppre-cooked mushrooms (about 1/2 cup raw)
2Tablespoonsall-purpose flour
3/4 cupmilk
1/8cupbread crumbs
salt and lemon pepper to taste
Instructions
Melt 3 Tablespoons of the butter in a heavy skillet over medium heat. If you are using fresh mushrooms, cook them first until they are soft and lightly browned.
Next, gently sauté the onions and garlic until they are are starting to soften.
Add the pepper and celery, continuing to cook for about 5 to 10 minutes.
Heat the oil for a minutes or two, then stir in the chicken and pre-cooked mushrooms. Stir in the flour and cook it until it starts to thicken lightly.
Quickly stir in the milk and continue cooking until the sauce is just starting to thicken.
Remove from the heat and add some salt and lemon pepper to taste.
Stir in the noodles.
Pour the entire dish into a 2 quart casserole dish that has been lightly sprayed with oil.
Top with bread crumbs and dollops of butter.
Bake at 350 degrees for about 30 minutes, or until the top is browned and it is heated all the way through.
Posted By
HelenFern
On
In
Chicken,Main dish |
7 Comments
Sometimes it’s hard to find easy, nutritious weeknight meals that aren’t the same old things. It’s so easy to get into a rut. And we love those one dish meals – everything in one place. This udon noodle bowl is so easy, delicious and satisfying!
What is Udon?
Udon is a fat, Japanese noodle made from whole wheat flour, unlike soba[7] which is buckwheat and thinner. The chewy udon noodles came to Japan via China thousands of years ago. The first udon were squares and, in some parts of Japan, it still is.
Udon noodles are typically served in a broth with a protein and vegetables. It’s preparation is similar to ramen, but the noodles are very different. I love the firm and hearty texture and the light flavor of the udon.
Making the Udon noodle Meal –
Like most udon dishes, this one is made with a broth. It takes a little time to really develop the flavors so plan on simmering this for a couple of hours at least.
oyster & shiitake mushrooms
Place all the broth ingredients into a large pot.
Bring it to a boil, then reduce the heat to low and simmer,
covered, for about 90 minutes or two hours. Check it often and add more water if too much evaporates.
You can find the chili crisps in most Asian markets, or on Amazon –
Next, place the chicken breasts in the broth, cover and simmer for about 20 to 25 minutes.
Add the bok choy and
the noodles to the mix,
cover and simmer again for about 15 minutes. The bok choy should be soft and bright green, the noodles tender and the chicken cooked though.
Remove the chicken to a strainer and let it cool just a few minutes.
Slice the breasts about 1/2 to 3/4 inch thick.
To serve, place some noodles, bok choy and chicken in a bowl.
Ladle some broth over it all, making sure to add onions and mushrooms to the bowl.
Like most udon dishes, this one is made with a broth. It takes a little time to really develop the flavors so plan on simmering this for at least. a couple of hours.
Course:
dinner, lunch, Main Course, main dish
Cuisine:
Japanese, one dish, one-pot
Keyword:
asian, bok choy, chicken, Japenese, mushrooms, noodles, udon
Servings: 4servings
Author: HelenFern
Ingredients
Broth
32oz.chicken broth or stock (Not low sodium)
2 - 3 Tablespoonschili crisps
1largeonion, sliced
4cupsmushrooms, sliced - a mix of oyster & shitaake
1teaspoongarlic, minced
1teaspoonkosher salt
1teaspoonlemon pepper
salt and pepper to taste
The Bowl
3 - 4largeboneless chicken breasts
3 - 4mediumbaby bok choy, sliced
1poundudon noodles(usually in the produce section of the market)
Instructions
Place all the broth ingredients into a large pot. Bring it to a boil, then reduce the heat to low and simmer, covered, for about 90 minutes or two hours. Check it often and add more water if too much evaporates.
Next, place the chicken breasts in the broth, cover and simmer for about 20 to 25 minutes.
Add the bok choy and the noodles to the mix, cover and simmer again for about 15 minutes. The bok choy should be soft and bright green, the noodles tender and the chicken cooked though.
Remove the chicken to a strainer and let it cool just a few minutes. Slice the breasts about 1/2 to 3/4 inch thick.
To serve, place some noodles, bok choy and chicken in a bowl. Ladle some broth over it all, making sure to add onions and mushrooms to the bowl.
Posted By
HelenFern
On
In
Casseroles,Chicken |
5 Comments
I love homemade chicken noodle soup[11]. The richness of the broth made with fresh vegetables and chicken – the comfort of the noodles – I love it all. So why not make a casserole instead of soup? So I did!
The chicken is cooked to create a rich stock for the noodles to cook in. Then everything is mixed together and baked until a creamy sauce. The skin can be placed on the top to crisp up on top. This adds some flavor to the casserole as well. You can eat the skin or toss it (but we eat it).
Here’s how you do it:
This first thing is to cook the chicken and create the stock.
Add the chicken, onion, celery, garlic, 2 sprigs of the rosemary and salt to 5 cups of water. Bring it all to a boil, then reduce heat and simmer until the chicken is tender and cooked through.
Lift the thighs out of the water with a slotted spoon and set aside to cool.
Bring the water back to a boil and cook the pasta in the water. It should be al dente. When you drain the pasta, keep all the vegetables (discard the sage and rosemary) and save out 1/3 cup of the pasta water. You can freeze the rest to use later as a soup or gravy base.
Remove the skin from the chicken and set it aside. Take all the meat off the bones and chop it into bite sized pieces. Discard the bones.
Preheat the oven to 350 degrees.
Mix the chicken with the remaining ingredients (except the rosemary) and the pasta water, adding salt and pepper to taste (we like lots of pepper – preferably fresh cracked).
Put the mixture into a casserole dish. Top with the parmesan,
two sprigs of rosemary, and the chicken skin.
Bake for about 30 to 45 minutes – until the top is lightly browned and the chicken skin is crispy.
Discard the rosemary
and serve. We like the skin so we ate it – you can discard it if you choose.
This first thing is to cook the chicken and create the stock.
Add the chicken, onion, celery, garlic, 2 sprigs of the rosemary and salt to 5 cups of water. Bring it all to a boil, then reduce heat and simmer until the chicken is tender and cooked through.
Lift the thighs out of the water with a slotted spoon and set aside to cool.
Bring the water back to a boil and cook the pasta in the water. It should be al dente. When you drain the pasta, keep all the vegetables (discard the sage and rosemary) and save out 1/3 cup of the pasta water. You can freeze the rest to use later as a soup or gravy base.
Remove the skin from the chicken and set it aside. Take all the meat off the bones and chop it into bite sized pieces. Discard the bones.
Preheat the oven to 350 degrees.
Mix the chicken with the remaining ingredients (except the remaining rosemary) and the pasta water, adding salt and pepper to taste (we like lots of pepper - preferably fresh cracked).
Put the mixture into a casserole dish. Top with the parmesan, two sprigs of rosemary, and the chicken skin.
Bake for about 30 to 45 minutes - until the top is lightly browned and the chicken skin is crispy.
Discard the rosemary and serve this chicken noodle casserole hot! We like the skin so we ate it - you can discard it if you choose.
Here are some things that are perfect to use for this recipe or to give as a gift!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Casseroles,Pork |
3 Comments
It’s been a wild couple of weeks at our house – bathroom renovations, new heater installed, spring garden planning… So finding something quick and easy for dinner was important. I had some ham[16] left in the freezer and a few slices of swiss cheese, but we didn’t want sandwiches. We wanted something warm and comforting. Noodles, Casserole. That’s what it needed. And it was really good!
Here’s How to Make this Casserole:
The directions are pretty easy –
Cut the ham into chunks.
Sauté the mushrooms and cook the noodles.
Mix everything together in the pan you cooked the noodles in.
Pour some olive oil into a large casserole and
then the noodle mixture.
Top with the cheese.
Place the casserole on a baking sheet to keep the cheese from melting into the oven.
Bake at 350° for 45 minutes to an hour.
The cheese will be brown and bubbly.
Allow to cool for 5 to 10 minutes, then serve hot! Would have been great with some broccoli mixed in too!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Beef,Internationally Inspired,Main dish,Swedish |
No Comments
Who doesn’t like meatballs? There are so many ways to serve them. There are those meatballs in barbecue sauce that are served at parties. Spaghetti with meatballs[21] is an Italian favorite. And then there are Swedish meatballs.
Italian sauce is usually in a tart, tomato based sauce, where as the Swedish version uses a cream base. Traditionally served over potatoes, we had it over noodles. It’s delicious and easy. This recipe includes the meatballs, but you can make it super simple and use premade too.
A good way to do that is make a big batch of meatballs and freeze them on a cookie sheet. After they are frozen, place them in a freezer bag. Freezing them flat first makes it easy to take out just what you need each time!
Ready to get cooking?
Here’s How to Do it:
Start with the meatballs. Prep all the ingredients then mix them together in a large bowl.
Using clean hands, form meatballs and set them aside.
Heat 1/8 cup canola oil and brown each meatball, turning carefully to brown both sides. Cover the pan and cook on medium-low until they are cooked through and hold their shape.
Using a slotted spoon, move to a warm dish.
Next make the sauce. Melt the butter in a heavy sauce pan on medium-low heat. (I used the same pan that I cooked the meatballs in).
Add the flour and cook until it becomes lightly golden and smells nutty. Stir it constantly to prevent burning. It will take four or five minutes.
Slowly whisk in the milk and simmer on low until it thickens.
Stir in the sour cream and add salt and pepper to taste.
1 poundground beef, you can use a combination of beef and pork
1/4cupunseasoned breadcrumbs
1largeegg
1cupfinely chopped onion
1/2teaspoonground nutmeg
1teaspooncrushed garlic, but 2 cloves
1Tablespoonchopped parsley
1/2teaspoongarlic salt
1/8cupcanola oil, for frying
Sauce
¼ cup butter1/3 cup flour¼ cup meatball drippings (with all the onion that fell out)2 cups milkSalt and pepper to taste
1/4cupsalted butter
1/3cupall-purpose flour
1/4cupmeatball drippings (with the onion pieces that fell out)
2cupsmilk
1/4cupsour cream
1/8teaspoonground nutmeg
1/4teaspoonsweet paprika
salt and pepper to taste
Instructions
Meatballs
Start with the meatballs. Prep all the ingredients then mix them together in a large bowl.
Using clean hands, form meatballs and set them aside.
Heat 1/8 cup canola oil and brown each meatball, turning carefully to brown both sides. Cover the pan and cook on medium-low until they are cooked through and hold their shape.
Using a slotted spoon, move to a warm plate.
Sauce
Next make the sauce. Melt the butter in a heavy sauce pan on medium-low heat.
Add the flour and cook until it becomes lightly golden and smells nutty. Stir it constantly to prevent burning. It will take four or five minutes.
Slowly whisk in the milk and nutmeg and simmer on low until it thickens.
Stir in the sour cream and add salt and pepper to taste.
And finally, stir the meatballs into the sauce. Top with the paprika and stir gently.
Serve over hot potatoes or noodles.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!