Chicken Deluxe Casserole
A creamy chicken and noodle casserole with mushrooms, crunchy toasted almonds and cheddar cheese.
1 (8-ounce) package medium egg noodles
1 (3 to 3 1/2-pound) broiler-fryer, cut up
1/4 plus 2 tablespoons butter
1/4 cup plus 2 tablespoons all-purpose flour
2 cups half-and-half
3 tablespoons sherry
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried whole marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 (6-ounce) jar sliced mushrooms, drained
1/2 cup slivered almonds, toasted
3 tablespoons minced fresh parsley
1/2 cup shredded cheddar cheese
- Cook egg noodles according to package directions, omitting the salt. Drain and set aside.
- Cook chicken in boiling water to cover, 45 minutes; drain, reserving 2 cups broth. Set both aside. Bone chicken; cut into bite-size pieces.
- Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups reserved chicken broth, half-and-half and next 6 ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Add noodles, chicken, mushrooms, almonds and parsley, mixing well.
- Spoon into a lightly greased 13x9x2-inch baking dish. Cover and bake at 350°F (175°C) for 35 minutes. Sprinkle with cheese and bake, uncovered, an additional 5 minutes or until cheese melts.
Makes 6 to 8 servings.