When we were in Iowa last weekend, we had the great fortune of sitting down for Sunday supper with my parents, my Grandma Dorothy and Grandpa Ben. It was tasty of course and there were of course leftovers. Kristin and I packed up some buns and Grandpa Ben’s chicken and headed north. During the week we had a couple chicken sandwiches and exhausted the bun supply. We were left with a fair amount of chicken, so we looked online for a chicken casserole recipe that didn’t contain peas by default (Kristin doesn’t like them.) Here is what we found:
Cook Time: 30 minutes
- 8 ounces egg noodles, uncooked
- 1/2 cup butter (8 ounces)
- 1 cup sliced mushrooms, about 4 ounces
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup pimiento, chopped (2 ounce jar, drained)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups cooked diced chicken
- 1/3 cup grated Parmesan cheese
Cook noodles according to package directions and drain. In large skillet, melt butter in a large skillet over low heat; sauté mushrooms. Blend in flour, stirring until smooth. Gradually add broth, milk, pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 1/2-quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350° oven.
What we did:
Instead of using egg noodles we used a random 12 oz box of pasta and put some aside after cooking it up. Egg noodles aren’t exactly the healthiest. We also just used enough butter to saute the mushrooms, we didn’t go all out as the recipe calls for. The Pimeintos were found near the olives in the grocery store. They added a little flavor but where also a nice way to add color to the dish as they are bright red.
It was really quite a tasty way to use up some leftovers.