Chicken Noodle Casserole

From Cook’s Country

Has Kim tried this? No


2 tbsp unsalted butter, melted

1 c fresh bread crumbs

1/2 c grated Parmesan cheese

1 tbsp chopped fresh parsley



12 oz egg noodles

6 tbsp unsalted butter

1/2 small onion, chopped fine

1 lb white mushrooms, cleaned and sliced thin


1/4 c all-purpose flour

2 garlic cloves, minced

3 c low-sodium chicken broth

3 tbsp dry sherry

2 c sour cream

4 c cubed leftover chicken

1 tbsp chopped fresh parsley

2 tsp chopped fresh thyme

1/4 tsp nutmeg

1. For the topping: Mix melted butter, bread crumbs, Parmesan, and parsley together in bowl.

2. For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in Dutch oven. Add 1 tbsp salt and noodles and cook until nearly tender. Drain and set aside in colander.

3. Melt 2 tbsp butter in now-empty Dutch oven over medium heat. Add onion and cook until lightly browned, about 5 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook until mushrooms begin to brown, about 7 minutes.

4. Stir in remaining 4 tbsp butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Gradually whisk in broth, sherry, and sour cream and cook, not letting mixture boil until thickened, 5 to 7 minutes. Stir in chicken, noodles, parsley, thyme, and nutmeg and season with salt and pepper.

5. Transfer mixture to 3-quart baking dish. Top with bread crumb mixture and bake until browned and bubbly, about 30 minutes. Cool 5 minutes.  Serve.

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