Hearty Chicken & Noodle Casserole
I must admit, casseroles were not a regular item on my family’s table growing up. In fact, I think the first casserole I had ever had was my Lightened up, Baked Macaroni and Cheese. Mike on the other hand, is 5 or 6 generations Canadian and he said he had many casseroles growing up. I respectfully requested his experienced opinion of my casserole and he said it was good. Anyone who knows Mike knows that is a rave review!
Serves 6
1 340 g Bag of Whole wheat, Yolk Free Egg Noodles
1 Bunch of broccoli, florets only
1 tbsp Extra virgin olive oil
2 Chicken Breasts, cleaned and cut into cubes
1 Small onion cut into sticks
3 Cloves garlic, crushed
½ Cup white wine
2 tbsp butter
2 tbsp whole wheat flour
1 cup Sodium-reduced stock
1 Cup milk (whatever you have hand, I used 1%)
1 tsp Dijon mustard
5-6 fresh thyme sprigs, leaves only
1 Cup of frozen peas
½ Cup sharp cheddar cheese, grated
1/4 Cup plain breadcrumbs
Salt
Pepper
Preheat your oven to 400
Bring a large pot of water to boil for the pasta; season it liberally with salt (the idea is to have the water taste like the sea).
Cook the pasta for half the amount of time the bag calls for; mine called for 6 minutes so I cooked the noodles for 3 minutes.
Add the broccoli florets to the pasta water at the same time you add the pasta.
When you have added the pasta and broccoli to the boiling water start building your sauce:
In a large skillet over medium-high heat, add the olive oil, when it’s hot add the chicken and onion, season with salt and pepper. Sauté until the onions are soft and translucent, about 5-7 minutes (the chicken won’t be cooked yet).
Add the garlic and sauté for another 30 seconds, careful not to let the garlic burn.
Add the white wine to the pan and gently scrape any bits that may be stuck to the pan (deglazing). Set this pan aside.
Drain the pasta and broccoli; let the pasta and broccoli sit in the strainer/colander until you’re ready to add it to the sauce.
Using the pasta pot; return the pot to high heat and add the butter and flour, mix well using a whisk. You’re making a rue here so you’re looking for the consistency of wet sand. Let the rue cook for about a minute, stirring constantly. This will get rid of the raw flour flavour.
Slowly add the stock, again whisking constantly.
Bring the mixture to a boil and when it starts to thicken, drop the heat to low.
Stir in the milk, Dijon mustard and thyme leaves, season with salt and pepper.
When the sauce has come together, turn the heat off the pot.
Taste and adjust seasoning.
Add the chicken and onion mixture to the sauce; make sure you add all the juices in the pan as well (flavour!).
Add the pasta and broccoli and the frozen peas.
Mix well and transfer to a greased casserole dish.
Place the casserole dish on top of a baking sheet (for the love of your oven, listen to me!).
Bake for 25 minutes.
Remove the dish from the oven and add the cheddar cheese and then top with the breadcrumbs.
Bake for another 5 minutes, until the sauce is bubbling and the breadcrumb mixture is slightly darkened.
Notes:
- Use any stock of your choosing (I used chicken here).
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