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Ingredients
3 cups boneless, skinned, cooked chicken, chopped
24 oz. Reame's frozen egg noodles
2 cups chicken stock (I use homemade)
1 cup whole milk
1 cup sour cream
½ cup heavy cream
1 Tbsp. poultry seasoning
½ tsp. dried sage
½ tsp. dried thyme
1 tsp. dried rosemary
2 large garlic cloves, minced
½ of a medium-sized onion, diced
12 oz. frozen peas and carrots (chopped)
2 cans Niblett corn or 1 package frozen corn
1 package 6-cheese grated Italian cheese (optional for the "Cheesy" version)
Instructions
Preheat oven to 350 F degrees.
Boil a pot of water for the egg noodles.
Chop up the chicken that has already been cooked or with a rotisserie chicken.
In a large mixing bowl, mix chicken with the vegetables (corn, carrots, and peas).
In a medium-size mixing bowl, mix the chicken broth/stock, milk, cream, and sour cream.
Add the spices and blend well.
Pour the spicy, cream/broth mixture into the chicken-veggie mixture and blend well.
Set this aside and boil the egg noodles for HALF of the time stated on the package -- you don't want these mushy.
In a medium-size mixing bowl mix the hot egg noodles with a stick of butter until the butter is melted.
In the large mixing bowl, pour the buttered noodles into the chicken-veggie-cream mixture.
Optional: Spray cooking spray on your baking dish.
Pour the entire mixture into the baking dish.
Bake uncovered for 30 - 40 minutes. Place aluminum foil on top at the point when the casserole is golden brown and then continue baking.
Let sit for 10 - 15 minutes to allow the creamy sauce to thicken a bit -- the noodles will continue to soak up the sauce.
Serve with biscuits or mashed potatoes.
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