Chicken Noodle Casserole

 

Ingredients

• For the Chicken:

  • 2 pounds skin-on, bone-in chicken breasts
  • 4 cups low-sodium chicken broth
  • 4 black peppercorns
  • 3 ½ teaspoons salt, divided
  • 1 bay leaf
  • 2 parsley sprigs, divided

• For the Casserole:

  • 12 ounces extra-wide egg noodles
  • ½ medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • Pinch ground black pepper
  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • 6 tablespoons all-purpose flour
  • ⅓ cup whole milk
  • ⅓ cup sour cream
  • 1 (4-ounce) jar chopped pimentos, drained
  • 2 cups (8 ounces) grated sharp cheddar cheese

Instructions

1. Preheat Oven:

   • Preheat oven to 375°F (190°C). Brush or spray a 4-quart (9x13-inch) shallow baking dish with oil.

2. Cook the Chicken:

   • Place chicken breasts skin side down in a wide, deep saucepan. Add peppercorns, ½ teaspoon salt, bay leaf, and 1 parsley sprig. Pour stock over chicken, ensuring it is covered by ½-inch (add water if necessary).
   • Bring to a simmer over medium-high heat. Reduce heat to maintain a low simmer and cook, skimming foam as needed, for 15-18 minutes, until chicken reaches 165°F. Transfer chicken to a plate to cool.
   • Shred the cooled chicken into bite-size pieces, discarding skin and bones.

3. Boil the Noodles:

   • In a large pot, bring water with remaining 3 teaspoons of salt to a boil. Add noodles and cook 2 minutes less than package directions. Drain and return noodles to pot.

4. Make the Beurre Manié:

   • Mix softened butter and flour in a small bowl until well combined, forming a paste.

5. Cook Vegetables and Make the Sauce:

   • Strain the stock through a fine mesh strainer into a bowl, discarding solids. Measure 3 cups of stock and return to the saucepan.
   • Add onion, celery, and pepper to the saucepan. Simmer over medium heat for 5 minutes until vegetables soften.
   • Whisk in the beurre manié a few tablespoons at a time until it melts and the stock thickens slightly. Bring to a boil while whisking for about 2 minutes. Stir in milk and sour cream. Adjust seasoning with salt and pepper.

6. Assemble the Casserole:

   • Pour the sauce over the noodles and stir to coat. Add shredded chicken and pimentos. Transfer to the prepared baking dish. Top with grated cheddar cheese.

7. Bake and Serve:

   • Bake for 20-25 minutes, or until sauce bubbles and cheese melts. For a crunchy top, broil for 3-5 minutes until cheese is golden.
   • Optionally, chop the remaining parsley sprig and sprinkle over the top before serving.

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Enjoy your comforting Chicken Noodle Casserole! If you have any questions or need more details, feel free to ask.