Thursday, October 31, 2013

Parmesan Chicken Noodle Corn Casserole


We had some leftover chicken breast after baking a cut-up bird earlier in the week. We also had taken the leg pieces at first and did a fried chicken dinner using some of our lard - yummy! 

Anyway, I've posted this recipe before, but it is a fabulous recipe and really good comfort food on a chilly fall or winter night, so I wanted to post it again. Works with turkey, too - dark or white meat or both!

4 cups diced cooked chicken or turkey
4 cups dried noodles (bow tie pasta 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:
3 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.