The Sip and See Recipe
Recently I had the pleasure of attending a “Sip and See” in honor of the birth of a dear friend’s third child. I wasn’t familiar with this type of affair until the invitation arrived. Apparently when one has a third child, there is not a baby shower. All of the gear is left over from previous kids. So, women gather to meet the baby and present the family (new mom) with casseroles to help keep everyone properly nourished during the first few months when Mom is busy with the new little one. For this occasion, I chose a classic that I thought the whole family would enjoy.
Mom’s Chicken Noodle Casserole
Olive oil or other non-stick spray
1 8oz package egg noodles, cooked according to directions
2 lbs skinless chicken breast and thigh meat
½ cup butter
½ cup flour
1 16oz can cream of mushroom soup
1 8oz can cream of chicken soup
1-2 cups chicken stock
2 cups frozen peas
¼ lb sliced mushrooms
½ cup chopped red bell pepper
½ cup breadcrumbs
Kosher salt
Freshly ground pepper
Pre-heat oven to 350°F. Spray 9”x13” casserole dish thoroughly with non-stick spray. Spread cooked noodles evenly over the bottom.
Season chicken with salt and pepper and grill on the bbq or in a grill pan until done. Slice into 1 inch cubes.
In a saucepan, melt butter and add flour. Cook, stirring until mixture is bubbly then slowly add cream of mushroom soup, cream of chicken soup, and 1 cup chicken stock. Stir, adding chicken stock if necessary, until thick and smooth. Add peas, mushrooms, red pepper, and chicken. Season with salt and pepper and stir until everything is combined and warm.
Pour evenly over the noodles. Sprinkle the breadcrumbs over the top. (If you’re giving to someone or saving for later, stop here, cover with foil and refrigerate or freeze depending on when you plan to serve). Otherwise, bake for 40-45 minutes until bubbly around the sides and the breadcrumbs brown.
Serve with a fresh green salad and you’re good to go.
Inspired by The Best Casserole Book Ever by Chronicle Books ©2008
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