My husband grew up in the Midwest. The love their casseroles in the Midwest, it’s pretty much all his mother made when he was growing up.
My mother, one of the world’s worst cooks, never made casseroles. You would think she would make them more, they are very forgiving. But it just wasn’t something she every did.
After nearly twenty years of marriage, I have mastered the art of the casserole. Or so I thought. The Mid Century chef had casseroles I would have never dreamed up!
This is one of the more mild ones. But that doesn’t mean it is boring.
The sauce is a winner. It has a great flavor with the chicken broth. Adding the cream gives it a nice richness.
I do think I would use fresh mushrooms instead of canned. I think it would give the dish a bit more texture. Honestly, it was all the same texture, especially if you didn’t get a bite of almond.
While this dish was nice, I don’t think there was anything super special about it. It was a decent casserole.
CHICKEN NOODLE SUPREME
4 Ounces Fine Egg Noodles
2 Quarts Boiling Water
2 Teaspoons Salt
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Heavy Cream
2 Cups Diced Cooked Chicken
6 Ounce Can Sliced Mushrooms
1/3 Cup Shredded Blanched Almonds
1/4 Cup Grated Parmesan
Cook the egg noodles in the boiling water with salt. Drain. In a saucepan melt the butter. Blend in flour. Gradually add the chicken broth and cook, stirring constantly, until the mixture thickens. Season with salt and pepper to taste. Remove from heat and blend in heavy cream. Add half the sauce to the drained noodles. Spread them in a shallow baking dish. Add the diced chicken to the remaining sauce with the mushrooms and almonds. Spoon over noodles. Sprinkle with parmesan cheese. Bake in a 375 degree oven for 30 minutes.
Kommentare