Chicken casserole is a very delicious recipe that smells wonderfully of garlic, cheese and chicken. The dish is pretty simple and it is hearty and filling enough to be served as a dinner or lunch meal. You may prepare chicken casserole for even a large crowd and you will be amazed to see how much your guests would love it.
Difficulty Level: Easy
Servings Per Recipe: 4-6
Estimated Time Required For Preparation: 15 minutes
Estimated Time Required For Cooking: 15-20 minutes
Estimated Time Required For Baking: 25-35 minutes
2 lb. of chicken pieces
16 oz. of egg noodles
2 tablespoons of plain all-purpose flour
1 cup of finely crushed cornflakes
500 grams of diced tomatoes (without the juices)
1 large or 2 medium onions, roughly chopped
1 cup of dry white wine
6 fresh sprigs of thyme
1 cup of shredded mozzarella cheese
2 teaspoons of salt
½ tablespoon of smoked paprika
1 cup of shredded sharp cheddar cheese
1 cup + 1/4th cup of low-sodium chicken stock
2 small bay leaves
2 large cloves of garlic, crushed and peeled
250 grams of button mushrooms, quartered
2-3 tablespoons of olive oil
1 13×9-inch casserole dish
1 large pot
1 skillet or pan
1 large mixing bowl
1 stirring spoon
Method Of preparation:
1. Preheat your oven to 350 degrees Fahrenheit and set the rack at the middle of the oven. Now take the casserole dish and spray it generously with the cooking spray. Next, take your skillet or pan and place it over the cooktop. Light the flame and set it on medium. Grease the pan or skillet with half the amount of total oil and let the oil heat up. While the oil is heating up, clean the chicken pieces thoroughly. Once the oil heats up, take the cleaned chicken pieces and put all or half of them in the skillet. Fry the chicken pieces until they no longer remain pink and turn slightly golden in color.
2. Fry the remaining chicken pieces with some more oil if you require and then transfer them to a paper towel lined plate. Now add some more oil to the pan and add the garlic and the onions to the pan. Stir and fry the onions and garlic until they turn soft and translucent and until the aroma of garlic sets in. While you are waiting for that to happen, take a large pot and fill it halfway up with water. Add a pinch of salt and oil to the water and let the water start boiling on medium high heat. Once the water starts forming bubbles, add-in the egg noodles and cook them al-dente.
3. In the meantime, give a brief stir to the onions and garlic and then stir in the chicken stock, bay leaves, paprika, tomatoes, dry white wine and the mushrooms. Next, dissolve the required amounts of flour in a little bit of the chicken stock and add that to the rest of the ingredients in the pan. Cook the mixture on medium heat until the gravy reduces to about half the amount of its original volume. Season the mixture with a bit of salt and stir once gain to combine.
4. Now take a bowl and combine the thyme, a pinch of salt, and the crushed cornflakes in it. Once done, set aside the bowl. Now add the chicken pieces to the mixture in the pan and cook for another 10 minutes. Now if you are ready with the chicken mixture, transfer it to a large mixing bowl. Next, strain the egg noodles through a colander and add those to the chicken mixture in the large bowl. Once everything is ready, add in the shredded cheddar cheese and the mozzarella cheese to the rest of the ingredients in the mixing bowl and stir to combine everything roughly.
5. Be careful not to break the noodles or chicken pieces while stirring the entire thing. Finally, transfer the mixture to the prepared casserole dish and spread it in the entire dish. Next, spread the cornflakes and thyme mixture all over the casserole and then transfer the casserole dish to the preheated oven. Bake the casserole for 25-30 minutes or until the top is slightly browned and the casserole turns bubbly. While the casserole is baking, fill up the pot once again with 4-5 cups of water and place it on medium high heat. Once the water heats up, add the potatoes to the water and boil those until they turn soft.
6. Once done, drain away the water and let the potatoes cool down. Once the potatoes are cooled enough to handle, peel them and mash them with a potato masher. Now take out the casserole from the oven and serve individual servings with the mashed potato.