Egg Noodle Casserole with Chicken
4 servings
45 minutes
Egg noodle casserole with chicken is a cozy and hearty dish popular in American cuisine. It originated as a simple way to combine tender chicken, creamy notes, and rich cheese flavor into one appetizing baked masterpiece. A light crispy topping of breadcrumbs gives it a special texture, while sun-dried tomatoes add a pleasant tanginess. This dish is perfect for family dinners when you crave something warm and homey. The delicate noodles soaked in a flavorful sauce made from chicken broth and cream make each forkful rich in taste. The casserole is easy to prepare, and its combination of ingredients will satisfy both gourmets and lovers of simple home-cooked meals.
1
Prepare all the ingredients.
2
Boil 1 liter of water in a pot, add the chicken breast, bring to a boil, reduce the heat to medium, and cook for 20 minutes.
- Chicken breast: 200 g
3
Cool the chicken and chop it finely.
4
Chop the celery finely.
- Celery stalk: 1 piece
5
Grate the cheese on a coarse grater.
- Cheddar cheese: 100 g
6
In a saucepan, mix chicken broth and cream, add celery, bring to a boil, reduce heat to low, and heat everything for 5 minutes.
- Chicken broth: 200 ml
- Whipping cream 33%: 50 ml
- Celery stalk: 1 piece
7
Add chicken and cheese, cook while stirring until the cheese melts.
- Chicken breast: 200 g
- Cheddar cheese: 100 g
8
In a large pot, bring water to a boil with salt in the ratio: 1 tablespoon of salt per 1 liter of water.
- Salt: 2 tablespoons
9
Put the egg noodles in the pot and boil for 40 seconds.
- Egg noodles: 150 g
10
Then drain the noodles in a colander and rinse quickly.
11
Add noodles to the chicken and mix everything well.
12
Preheat the oven to 190 degrees. Grease the surface of the baking dish with butter.
- Butter: 4 tablespoons
13
Pour the casserole mixture into the mold.
14
Mix the breadcrumbs and 2 tablespoons of butter, and grind them.
- Breadcrumbs: 50 g
- Butter: 4 tablespoons
15
Sprinkle breadcrumbs on the surface of the casserole. Bake for 25 minutes.
- Breadcrumbs: 50 g
16
Chop the sun-dried tomatoes finely.
- Sun-dried tomatoes: 30 g
17
Serve the casserole on plates, sprinkle with chopped sun-dried tomatoes, and serve.
- Sun-dried tomatoes: 30 g
