Chicken Noodle Casserole
Yield: 8-10 servings
Total Time: 4h 5m
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Ingredients
For the chicken
- ~650g boneless, skinless chicken breasts
- kosher salt, to taste
- ground pepper, to taste
For the filling
- 340g wide egg noodles
- 2 tbsp unsalted butter
- 226g sour cream
- 163g frozen peas and carrots
- 90g orange bell pepper, diced
- 24g celery, chopped
- 104g shredded mild cheddar cheese + extra for topping, to taste
- wavy potato chips, crushed, to taste
For the cream of chicken soup
- 250mL water
- 150mL heavy cream
- 75mL Sauvignon Blanc
- 1 tsp Worcestershire sauce
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 tbsp sunflower oil
- 72g yellow onion, diced
- 10g garlic, chopped
- ½ tsp poultry seasoning
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt, fine grain
- ⅛ tsp ground pepper
- 3 tbsp unsalted butter
- 45g all purpose flour
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Prepare the chicken
Step 1: Season with kosher salt and ground pepper to taste. Add to slow cooker and cook on high for 3 hrs.
Step 2: Remove the chicken and juices from the slow cooker into a large bowl and let rest 20 mins.
Step 3: Shred the chicken and set aside (leaving the juices in the bowl).
Prepare the cream of chicken soup
Step 1: When the chicken has 1 hr left, gather all of the ingredients for the cream of chicken soup.
Step 2: In a small cup add the poultry seasoning, onion powder, garlic powder, sea salt, and ground pepper. Stir to combine and set aside.
Step 3: Peel, dice, and weigh the onion.
Step 4: Peel, chop, and weigh the garlic.
Step 5: Measure the water, pour into a bowl, then add the Better Than Bouillon Roasted Chicken Base and Worcestershire.
Step 6: Whisk to combine and set aside.
Step 7: Measure the wine and set aside.
Step 8: Weigh the flour and set aside.
Step 9: Add sunflower oil to a skillet and heat over medium heat for 4 mins.
Step 10: Add the onions and garlic and cook until softened and starting to brown, stirring frequently, about 4 mins.
Step 11: Add the wine.
Step 12: Cook until mostly evaporated, about 1 min.
Step 13: Add the butter.
Step 14: Stir until melted, about 1 min.
Step 15: Add the flour.
Step 16: Stir frequently for about 3 mins, until combined and darkened.
Step 17: Slowly add in the water mixture, whisking continuously to combine and cook until thickened, about 30 secs – 1 min.
Step 18: Take off heat.
Step 19: Add the seasoning cup.
Step 20: Stir to combine.
Step 21: Measure the heavy cream and add to the skillet. Stir to combine and set aside.
Prepare the casserole
Step 1: Gather all of the ingredients for the casserole and preheat the oven to 375°F.
Step 2: Bring a large pot of salted water to a boil over high heat. Add noodles and cook to al dente based on package instructions. Drain and rinse under cool water.
Step 3: Add 2 tbsp butter to the pasta pot and stir until melted. Toss the pasta with the butter and set aside.
Step 4: Combine the cream of chicken soup and chicken in a large bowl. Stir to combine.
Step 5: Dice and weigh the bell pepper.
Step 6: Weigh the peas and carrots.
Step 7: Chop and weigh the celery.
Step 8: Weigh and add the sour cream.
Step 9: Weigh and add the mild cheddar cheese.
Step 10: Stir until combined.
Step 11: Fold the cooked noodles into the cream of chicken mixture and spread into a lightly greased 9″ x 13″ pyrex dish.
Step 12: Top the casserole with cheese, to taste.
Step 13: Bake the casserole 30 mins, until golden brown and bubbly around the edges. Remove from oven.
Step 14: Top with the crumbled potato chips, to taste, and cook for an additional 5 mins.