Chicken and Egg Noodle Casserole

Comfort food at it's best!  Warm and inviting and perfect for feeding a crowd.  Veggies, egg noodles and cheese - what's not to love?  

Packed with flavor from chicken broth, white wine, carrots, onions and celery, then combined with half & half makes this dish so creamy and delicious.  You can make it easier on yourself by purchasing a rotisserie chicken, rather than cooking and shredding the meat yourself.  I used a very simple pan steam method to cook my chicken - about an inch of water in a deep skillet, bring to a boil, add 2 chicken breasts and cover for about 20 minutes (depending on how thick the chicken is).  Shred and add to recipe.   

As if the noodle, veggie and white wine mixture wasn't enough, the casserole then gets topped with shredded mozzarella.  Baked until bubbly and the edges get a crispy cheesy crust - remember what I was saying about comfort food?!  This is sure to be a hit with your whole family.

Serves 8

Chicken and Egg Noodle Casserole

4 tablespoons butter
12 ounces egg noodles
1/3 cup flour
1/2 cup diced onion
1 medium carrot, diced
1 large stalk of celery, diced
1/2 cup dry white wine
4 cups reduced sodium chicken broth
1 cup half & half
2 cups cooked, shredded chicken
1 cup shredded mozzarella

Preheat the oven to 375 degrees and grease a 3-quart casserole dish (or a 9 x 13-inch baking pan) with non-stick cooking spray.  Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 4 minutes.  Strain.

While the noodles are cooking, heat the butter in a heavy bottom pot over medium heat.  Whisk in the flour to form a paste.  Stir in the onions, carrots and celery and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook 5 minutes to soften, then add the wine.  Whisk for 30 seconds, then add the chicken broth and heavy cream.  Bring to a boil, reduce heat and simmer for 10 minutes.

Fold in the noodles and chicken and season with salt and pepper to taste.  Transfer to the greased casserole dish and top with the shredded mozzarella.  Bake until bubbly and brown on top, 40-45 minutes.

(Source:  Adapted from Food Network)

Crock Pot Garlic Chicken

I was looking at a pretty busy day ahead us...school drop-offs, pick-ups, doctor appointments, ballet, you name it!  So I knew it was going to be a Crock Pot day.  This recipe is from Martha Stewart and I did adapt it slightly - I used chicken breasts instead of a whole chicken (easier on me), less onion (because I know my family) and substituted minced garlic instead of just halving whole cloves.  

I served my chicken over mashed potatoes and my husband was even blown away - what resulted was a meal that tasted like I spent hours roasting a chicken, complete with gravy!  Which by the way, is also super simple - made right in the Crock Pot at the very end.  

 Serves 2-3

Crock Pot Garlic Chicken

1/2 onion, thinly sliced
6 cloves garlic, roughly chopped or minced
2 teaspoons dried thyme
salt and pepper
2 large boneless, skinless chicken breasts
1 cup white wine
1/3 cup flour, plus more for gravy
1/2 - 1 cup chicken broth

Spray Crock Pot with non-stick cooking spray.  In the bottom of the Crock Pot, place the onions, garlic and thyme; season with salt and pepper.  Place the chicken breasts on top of bottom layer.  In a small bowl, whisk to combine the wine and flour.  Pour over top of chicken.  Cook on high about 3 1/2 hours (7 hours on low).  Remove chicken and slice (or shred) on a platter.

To make more gravy:  In a small bowl, combine the chicken broth and 1 or 2 tablespoons of flour.  Pour into the bottom of the Crock Pot, whisking to combine the leftover juices with the chicken broth.  Scrape up any brown bits that are stuck the bottom or sides.  Season with more salt and pepper to taste.  Pour some over the plated chicken.  Serve chicken over mashed potatoes with more gravy.

(Source: Adapted from Martha Stewart)

Chicken and Penne with Tomato Cream Sauce

This is my version of Pioneer Woman's Penne a la Betsy and it's absolutely divine!  I love a good, creamy pasta, especially one that mixes tomato sauce with a cream sauce.  In her original recipe, she used shrimp and I will definitely try that version next time.  

 Pouring the half & half into the tomato sauce mixture...

 

Lots and lots of freshly grated Parmesan cheese!

 And stir all together...

Serves 6

Chicken and Penne with Tomato Cream Sauce

3/4 pounds Penne pasta

1 boneless, skinless chicken breast, diced

2 tablespoons butter

3 tablespoons olive oil, divided 

2 cloves garlic, minced

1/2 cup white wine

1 cup prepared tomato sauce

1 cup half & half

Fresh basil (about 8-10 leaves), chopped or chiffonaded
Freshly grated Parmesan cheese (about 1/4- 1/2 cup, divided)

Salt and Pepper

Cook penne pasta according to package directions, until al dente.  Heat about 2 tablespoons olive oil in a skillet.  Add chicken, salt and pepper to taste, and cook until done throughout, about 6-8 minutes.  Remove from heat and set aside.  

In a large, deep skillet, heat the butter and remaining tablespoon olive oil over medium heat.  Add the garlic and saute, stirring occasionally for about 2 minutes or until it becomes fragrant.  Add the white wine and let evaporate for a few minutes, stirring occasionally.  Add the tomato sauce and stir well until combined.  Add the half & half and continue stirring.  Turn heat to low and let simmer.  

Add chicken back to cream sauce, give it a stir and add salt and pepper to taste.  Add chopped basil and stir until combined.  Finally add the cooked pasta, stir, add the Parmesan cheese and stir again.  Serve and grate more Parmesan cheese on each serving. 

  

(Source:  Adapted from Pioneer Woman's Penne a la Betsy)