Dinner Tonight: Garlicky Chicken and Noodle Casserole

This may not have been the healthiest dinner ever (parmesan cheese, half and half…) but it was quite comforting.  I got the recipe from Better Homes and Gardens’ website.  Not Rachael Ray--it's shocking I know. 




I shredded up the meat from a store-bought rotisserie chicken (I just love those, don’t you?).  I cooked about half a bag of extra-wide egg noodles, and while they cooked I heated up the chicken with half and half, parmesan cheese, and garlic.  When the noodles got done cooking, I added them to the chicken mixture.  Although the recipe said to cook the casserole in individual dishes, I just threw it in one big casserole dish.  Yes, I’m quite a rebel.  I didn’t add the peas it called for either.  Ooh.


To make the breadcrumb topping, I ground up a slice of bread in the food processor.  I mixed the crumbs with a little parmesan and melted butter.  After topping the chicken and noodles, I baked it in the oven (450 degrees) for 5-10 minutes.  For a boost of color and flavor, I sprinkled some chopped fresh thyme on top.  I had low expectations for this meal, considering how simple it was to make and how few ingredients it has in it.  Happily, those expectations were greatly exceeded—I can’t wait to warm up the leftovers tomorrow for lunch!

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