Hey guys! We return with an amazing topic about Food & beverage in solsarin. This is “Old fashioned Chicken and Noodles Casserole” which is really interesting. I suggest you to stay along with us and tell us your comments.
Old Fashioned Chicken Noodle Casserole is one of those good, ole, standby recipes common to many of us, no matter where we live – a basic chicken noodle casserole – the kind that has been around for longer than I have. Simple, easy, yummy and comforting. It’s a great casserole for anytime but is especially comforting on those cooler nights that are coming up.
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
I’ve got nothing against a creamy casserole that comes together in minutes with help from cans of condensed cream of chicken soup. That said, sometimes it’s worth spending a few extra minutes in the kitchen to make a dish from scratch — just like Grandma’s! Here, you’ll whisk together a roux (with butter and flour), and then add chicken broth and milk. This process only takes a few minutes, and it creates a rich, creamy, flavorful substitute for cream of chicken soup.
Freeze the chicken casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions. The creamy sauce is less likely to “break” when thawed if you give it time to come to room temperature (don’t put the frozen or cold casserole directly in the oven), and if you use full-fat milk instead of skim milk.
Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it’s about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.
Remove the chicken from the broth and let cool about 10 to 15 minutes, until it’s cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
You can substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour for the noodles. The dough will be stiffer and harder to knead.
Let me tell you the tale of the young rooster used for this chicken noodle soup. Maybe it’s rooster noodle soup, eh? This year, my parents decided they wanted to keep chickens so my mom bought about 20 chicks from a local farmer, built them a baby chicken “sauna” (heat lamps, the works!) and kept them in the shower of the guest bathroom since they were too tiny to be outdoors.
Their Jack Russell terrier made it into the bathroom and basically annihilated every single one of the chicks. Poor babies. My mom was so upset, but the dog was curious, got in and temptation overtook him I guess. So Mom went back to the farmer for more chicks but by then, all of the female chicks had been bought up so she ended up with about 50% roosters.
Something had to be done with the roosters who had a little too much testosterone to co-exist in the same coup. So the rooster that you see in the ingredient picture below, well…
2 lb bone-in, skin-on chicken pieces (drum, breast, wing, neck..) I used a whole small rooster
2 bay leaves
1 small onion, halved (or 1/2 medium onion)
2 garlic cloves, pierced
1 tsp dried thyme or 2 sprigs fresh thyme
5 Quarts water
12-16 oz egg noodles (keep in mind they expand as they cook)
3 celery sticks, finely diced
2 large carrots, quartered and thinly sliced
1 medium onion, finely diced
salt & ground black pepper, to taste
4 Tbsp Fresh Parsley, chopped
4 Tbsp Fresh Dill, chopped
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