CHICKEN NOODLE SOUP CASSEROLE TIPS
- The noodles are cooked in chicken stock; I prefer to use just the base of the stock because it’s less expensive. So, I added about 6 teaspoons of stock to the boiling pasta water.
- After making your roux (the part of the recipe where you’ve mixed in the flour and are about to pour in the milk), I tell you to slowly pour in the liquid, but I don’t mean to pour it slowly; rather, I mean to add about a tablespoon of liquid, stir it in vigorously, then add another tablespoon and stir some more. The only way to make the bad boy thicken is in that manner.
- Nathan hates onions, so this casserole has no onions. It should have onions. Add a small diced one to your carrots and celery.
- Once all of the milk has been added, taste the sauce to determine how much salt and pepper to add.
If you are looking for other great casseroles to make, be sure to try this Easy Shepherd’s Pie recipe,
HOW TO MAKE CHICKEN NOODLE SOUP CASSEROLE
This casserole dish is a traditional version of chicken noodle soup because the noodles are boiled in chicken stock, which enhances the flavor of the dish. Then I threw in some bay leaves for good measure, celery, carrots, and chicken (#duh). I baked her after making a lovely, creamy roux and adding some cheese. And my particular palate made me the monarch of England. The End.
3 Smart Tips For the Best Chicken Noodle Soup Casserole
- Start with a rotisserie chicken. Instead of cooking the breasts or thighs, start with shredded rotisserie chicken to make this dinner manageable on a weeknight. You could also use leftover chopped chicken.
- Cook the noodles in chicken broth. Instead of using water to cook the egg noodles, chicken broth is used, giving them a deep, flavorful chicken flavor.
- Bake just until the cheeses melt. The speed at which this casserole bakes is one of its many wonderful qualities. The pasta just needs to bake for ten minutes or until the cheese melts because it has already been cooked. Avoid over-baking, which could result in overcooked noodles.
