Some days call for casserole, a dish that can be made ahead, served when ready, and reheated for days. Something with layers of flavor. Something topped with cheese! This casserole is a little more complicated than dumping a can of cream of soup over some chicken, but you’re rewarded with lots of flavor and a dish that’s not terrible for you (though I wouldn’t call it healthy either). None of the steps for this casserole are difficult, and you could easily do a lot of the prep ahead of time and then assemble it the night you plan to eat it.
Chicken Divan and Egg Noodle Bake (from the Rachael Ray show)
3 tbsp. extra virgin olive oil
2 tbsp. butter
12 chopped button mushrooms
2 tbsp. flour
1 1/3 c. chicken stock
1 c. milk
1/8 tsp. nutmeg
1 lb. broccoli florets
1 lb. extra wide egg noodles
1 thinly sliced shallot
1 lb. diced chicken tenders
1 tbsp. finely chopped thyme
3/4 lb. shredded gruyere or Emmentaler swiss
3 tbsp. chopped chives
- Bring a large pot of salted water to boil. Preheat the broiler. Heat a medium saucepan over medium heat. Add 1 tbsp. each of oil and butter to the saucepot. Once the butter melts, add in the mushrooms and cook for 5 minutes or til just tender. Sprinkle in the flour and cook 1 minute. Whisk in 1 c. of the stock and bring to a bubble, then stir in the milk. Reduce the heat to low and gently simmer; season with the nutmeg and salt and pepper to taste.
- Cook the broccoli in the boiling water for 5 minutes. Remove the broccoli from the water and drop in the egg noodles. Cook the noodles according to the package directions til al dente. Drain the noodles and return them to the pot. Add in the creamy sauce and toss to coat.
- Heat a nonstick skillet over medium-high heat. Add 2 tbsp. of oil, then the shallot. Cook for 1 minute, then add the chicken to the skillet. Season with the thyme, salt, and pepper. Cook til lightly browned all over and firm, 6-7 minutes. Deglaze the pan with 1/3 c. stock, reduce the heat to medium-low, and let the liquid cook off.
- Grease a casserole dish and fill it with the noodle mix. Top with the chicken, broccoli, and cheese. Place under the broiler til melted, bubbly, and golden brown on the edges. Garnish with chives. (I actually prefer to mix the chicken and broccoli in with the noodle mix, then top all of that with the cheese and proceed with the broiling.)
Now, I know today’s post is short and sweet, but hubby just got home and we’re heading to Ikea!! Since he unexpectedly had to go to work for a few hours, we might be out later than expected, and I wanted to be sure to get in today’s post. In the meantime, stop by and let me know what one of your favorite casseroles is.