Tuesday, September 11, 2007

Crusted Chicken and Noodle Casserole

I give credit to Saralyn Workman for this! She made it for our dinner group and we went crazy over it. I've changed it a bit, so here's the original recipe with my changes at the bottom.


Mix together and set aside:
1 egg
1/2 cup milk

Combine and set aside:
1 1/2 cup crushed dry stuffing mix
1/2 package dry ranch mix
1/4 cup parmesan
1/2 t. garlic
1/2 t. cumin

Mix together and set aside:
1 cup sour cream
1 can cream of chicken Soup
1/2 can milk
1/2 package dry ranch mix

10 Chicken tenders (cut into 3 inch cubes)
Wide Egg noodles (about three cups cooked)
Dip chicken pieces in milk mixture and then in stuffing mix mixture. Let sit for 20 minutes. Fry in 2 Tablespoons olive oil about 2 minutes on both sides at medium high heat. Transfer to cookie sheet and broil for about 20 minutes or until tender. Boil noodles in water until slightly tender. Drain and mix noodles with sour cream mixture. Add chicken to noodle mixture and stir. Sprinkle left over stuffing crumbs on top. Cover with tinfoil and put in oven at 350 for about 1/2 hour.

So, I use chicken breasts cut into chunks. I just fry it, because who wants to fry and then broil? But here's the best part that I think makes it much better--I heat up the sauce on a pan, and then just pour it over the noodles and chicken, then put the stuffing mix on top. NO BAKING. I think that this makes it a lot more sauce-y and I looooooove it. Try it!

1 comment:

scottandlesley said...

This one is a Larson family favorite, too. (Those Workman's had the best casseroles...) I love your idea for making it more"sauce-y". It always comes out too dry for me.

This one makes a lot of dirty dishes, but it is oh-so-good. I usually double it (or tripple it) and it freezes fantastically in a covered casserole dish. Defrost a day in advance, or microwave from semi-frozen state.