A great way to beat the cold and flu season, this recipe for chicken noodle casserole is a classic. The last time I made this dish, I had a friend over and she kept telling me that she was glad that I had it because her kids wouldn't eat anything else.
Ingredients
1-1/2 lbs boneless skinless chicken breast
1 cup thinly sliced carrots
2 cups diced celery
4 tsp butter, divided
4 tsp olive oil, divided (or canola oil)
1 medium yellow onion, chopped into small pieces (about 1 cup)
3 cloves garlic, minced (not pressed)
3/4 tsp salt, divided (or to taste)
3/4 tsp black pepper, divided (or to taste)
2 cups water
2 cups chicken broth
2 packages (8 oz each) wide egg noodles
1/2 cup milk
1 tbsp fresh parsley finely chopped
Directions
Preheat your oven to 350 degrees F. Spray a 9x13 pyrex baking dish with non-stick spray or use cooking spray.
1. Place the chicken breasts in the bottom of the baking dish.
2. In a small bowl, combine the butter, 2 tsp olive oil, salt, and pepper and rub over chicken breasts to coat (can also be done in a large ziplock bag). Lay the chicken breast pieces on their side to help them brown up nicely.
3. Heat 1 tsp olive oil and 2 tsp butter in a medium frypan over medium heat; add carrots, celery, onions, and garlic and cook until tender, about 5 minutes stirring frequently.
4. Pour chicken broth and water into a large bowl and add noodles, milk, parsley, and cooked vegetables. Stir to mix.
5. Turn the chicken breast pieces over and pour the noodle mixture on top of them in the baking dish.
6. Cover with foil and bake for about 30 minutes or until chicken is cooked through. Broil for an additional 5 minutes if you're in a pinch to get it browned up (or can skip this step).
7. Serve immediately.
