MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sick Day Casserole
Categories: Poultry, Vegetables, Herbs, Chilies, Pasta
Yield: 6 servings
1 tb Extra-virgin olive oil
1/2 lg Yellow onion; chopped
Salt & pepper
4 tb Salted butter
2 cl Garlic; chopped
3 md Carrots; peeled, chopped
2 tb Fresh thyme leaves
+=OR=+
1 tg Dried thyme
1/2 ts Cayenne pepper
1 tb A-P flour
3 1/2 c Chicken broth
1 c Milk
1/4 c Fresh parsley; rough chopped
2 lg Eggs; beaten
3 c Whole grain bread cubes
2 c Wide egg noodles; uncooked
1 1/2 c Cooked chicken; shredded or
- diced
1 c Kettle cooked potato chips;
- crushed
Set the oven @ 375 F/190 C.
Lightly coat a 9x13" baking dish.
In a large skillet over medium heat, heat the oil.
Add the onion to the oil and cook until they are
softened and slightly caramelized, about 5 minutes.
Season the cooked onions with salt & pepper.
Add the butter, the carrots, and the garlic to the
onions and cook, for about 5 minutes.
Stir the thyme and the cayenne into the veggie mixture.
Sprinkle the flour over the veggies and cook, stirring
to coat, for about 1 minute.
Slowly pour the chicken broth and the milk into the
veggie mixture.
Season the veggie mixture with salt & pepper.
Bring the veggie mixture to a low boil.
Lower the heat to medium and simmer until the veggie
mixture has thickened, about 5 minutes.
Transfer the veggie mixture away from the heat.
Stir the parsley into the veggie mixture.
Let the veggie mixture cool until it is no longer too
hot to touch.
Stir the eggs into the cooled veggie mixture.
Add the cubes of bread, the noodles, and the chicken to
the veggie mixture, tossing to combine.
Transfer the casserole to the prepared baking dish.
Top the casserole with the crushed kettle chips.
Bake, uncovered, until the filling is bubbling and the
top is golden brown, about 35-45 minutes.
Let the casserole stand for 5 minutes before serving.
Serve.
RECIPE FROM:
https://cookingprofessionally.com
Uncle Dirty Dave's Archives
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