Egg Noodle Casserole with Chicken
Main Dishes | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Instead of and along with chicken, turkey or any other poultry can be used.
Ingredients
- Egg noodles for wok - 5.3 oz
- Salt - 2 spoons
- Celery stalk - 1 piece
- 33% Cream - 1 fl oz
- Skin-On Chicken Breasts - 7.1 oz
- Cheshire Cheese - 3.5 oz
- Butter - 4 spoons
- Breadcrumbs - 1.8 oz
- Sun-Dried Tomatoes - 1.1 oz
- Chicken Broth - 7 fl oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a pot, bring 1 liter of water to a boil, add the chicken breast, bring it to a boil again, reduce the heat to medium, and cook for 20 minutes.
Step 3
Cool the chicken and chop it finely.
Step 4
Finely chop the celery.
Step 5
Grate the cheese using a coarse grater.
Step 6
In a saucepan, combine the chicken broth and cream, add the celery, bring to a boil, then reduce the heat to low and simmer for 5 minutes.
Step 7
Add the chicken and cheese, and cook while stirring until the cheese has melted.
Step 8
In a large pot, bring water to a boil with salt in the ratio of 1 tablespoon of salt for every 1 liter of water.
Step 9
Add the egg noodles to the pot and cook for 40 seconds.
Step 10
Then drain the noodles in a colander and rinse them quickly.
Step 11
Add the noodles to the chicken and mix everything well.
Step 12
Preheat the oven to 374°F. Grease the surface of a baking dish with butter.
Step 13
Pour the casserole mixture into a baking dish.
Step 14
Combine the breadcrumbs with 2 tablespoons of butter and rub them together.
Step 15
Sprinkle breadcrumbs over the surface of the casserole. Bake for 25 minutes.
Step 16
Finely chop the sun-dried tomatoes.
Step 17
Serve the casserole on plates. Sprinkle with chopped sun-dried tomatoes and serve.
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