Sunday, January 15, 2012

Parmesan Chicken Noodle & Corn Casserole


I am not a huge fan of casseroles. However, after Thanksgiving, we just didn't have the bandwidth to make our usual batch of turkey pot pies (see our Recipes page for this), so I made a pot of turkey soup, but also went looking for some sort of casserole recipes. I found a couple I liked, and kind of married them together, with my own twist. This works well with turkey (my original effort) and I've also now made it a couple if times with cooked leftovers from baking one of our chickens. 

I'll give credit where credit is due: the bulk of this recipe comes from The Kitchen Witch Blog, and then I borrowed some ideas from a Rachel Ray recipe, also.


Parmesan Chicken Noodle Corn Casserole

4 cups diced cooked chicken or turkey
4 cups dried noodles (bow tie works well!)
15 oz. corn, frozen or canned
1 can cream style corn
2 cups carrots (fresh or frozen – if frozen, thaw, if fresh, cook ‘til tender)

Sauce:
3 T butter, melted
1 medium onion, diced (approx.. 1 cup)
1 stalk celery, diced (approx.. ½ cup)
1 garlic clove,  minced
¼ cup flour
2 ½ cups milk
1 cup sour cream
1 cup shredded Parmesan cheese
1 cup chicken broth
1 tablespoon minced sage
1 tablespoon minced thyme
2 tablespoons minced parsley
Salt and pepper to taste

Topping:
2 cups bread crumbs
4 tablespoons butter, melted

Cook dried pasta in appropriate amount of water until tender, turn off heat and let stand. If you’re using frozen corn and/or carrots, you can drop them in this pot to thaw. I like to let the pasta absorb a little more liquid before draining. If you drain it immediately, the pasta will then absorb too much of your sauce while heating and the casserole will be drier than it should be.

While pasta is cooking, using a 4 quart pot, start the sauce by melting the butter, then sauté onions and celery until tender; add the minced garlic and sauté another minute.

Add the flour to this mixture, and stir well; then add milk slowly, stirring constantly. Bring sauce to a boil and cook for 1 minute.

Turn off heat, add herbs, salt and pepper, corn, creamed corn, sour cream, carrots, chicken broth, Parmesan, chicken and noodles.  Mix until well combined.

Pour casserole mixture into a greased 3 quart casserole pan.  In a bowl, pour the melted butter over the bread crumbs (I use diced bread crusts from homemade bread) and mix well.  Spread the bread crumbs evenly over the casserole. You can also sprinkle Parmesan cheese over the top.  Cover with foil  or a lid and bake at 350 degrees for 25 minutes or until bubbling, remove the lid and bake another 10 minutes.

Bread crumbs (croutons) added.