Skip to main content

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.

Comments

Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m