Creamy Chicken And Asparagus Noodle Casserole Recipe Video
The spring sun says, "Use fresh green asparagus," but the chilly breeze says "how about a creamy, comforting casserole?" I say let's have both. This video recipe shows my fairly straightforward approach to the great American casserole. This recipe can be used for almost any combination of protein and vegetable, and the results will be just as delicious.
I'm not usually a big "blancher" of asparagus, preferring to pan-roast or grill it, but in this recipe the quick dip in boiling water is necessary to lock in that beautiful green color that remains vibrant even after 30 minutes of baking. The other atypical behavior here is the use of canned cream of mushroom soup. I can't ever remember using it to make soup. Why would you, when homemade mushroom soup is so far superior? But, when making a casserole, it seems completely right, if not required.
No matter what kind of casserole you're making, the best part is the crispy top. You Seinfeld fans will, of course, fondly remember the muffin tops, and pudding skins episodes. What about a restaurant that serves only the top of the casserole? Let's see, what should I call it?
Ingredients
Butter - 2 tablespoons
Onion - 1/2, diced
Garlic - 2 cloves, minced
Flour - 2 tablespoons
Milk - 3 cups
Cream of mushroom soup - 1 can
Cayenne - to taste
Salt - to taste
Dry wide egg noodles - 8 ounces
Asparagus - 2 bunches, chopped
Chicken breasts - 4, cooked and diced
White cheddar cheese - 6 ounces
Bread crumbs - 3/4 cup
Olive oil - 2 tablespoons
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
MAKING
2) In a saucepan, put the butter and melt it over medium heat.
3) Add the onions and once they are lightly browned, add the garlic. Stir the ingredients together for about 1 minute.
4) Add the flour and cook for about 4 minutes.
5) Add 1 cup of milk, stir well, and then add the remaining milk.
6) Next add the cream of mushroom soup and whisk well.
7) Add the salt and cayenne, stir once and let the sauce simmer over low heat for 5 minutes, till it has thickened.
8) Add the asparagus pieces to a large pot of boiling salted water and let it blanch for about 1 minute.
9) In the same water that was used to cook the asparagus, cook the noodles.
10) In a large bowl, mix together the cooked noodles and the cream sauce.
11) Add the chicken breasts and the asparagus. Toss well.
12) Add the grated cheese (keeping some aside for topping) and toss again.
13) Put the mixture in a large casserole dish and top with bread crumbs that have been mixed with some olive oil and the remaining cheese.
14) Bake in the preheated oven for about 30 minutes, till the top has browned.
15) Remove the casserole from the oven and let it sit at room temperature for 10 minutes.
SERVING
16) Serve the casserole while it is still piping hot.
1) Preheat oven to temperature of 375 degrees.
MAKING
2) In a saucepan, put the butter and melt it over medium heat.
3) Add the onions and once they are lightly browned, add the garlic. Stir the ingredients together for about 1 minute.
4) Add the flour and cook for about 4 minutes.
5) Add 1 cup of milk, stir well, and then add the remaining milk.
6) Next add the cream of mushroom soup and whisk well.
7) Add the salt and cayenne, stir once and let the sauce simmer over low heat for 5 minutes, till it has thickened.
8) Add the asparagus pieces to a large pot of boiling salted water and let it blanch for about 1 minute.
9) In the same water that was used to cook the asparagus, cook the noodles.
10) In a large bowl, mix together the cooked noodles and the cream sauce.
11) Add the chicken breasts and the asparagus. Toss well.
12) Add the grated cheese (keeping some aside for topping) and toss again.
13) Put the mixture in a large casserole dish and top with bread crumbs that have been mixed with some olive oil and the remaining cheese.
14) Bake in the preheated oven for about 30 minutes, till the top has browned.
15) Remove the casserole from the oven and let it sit at room temperature for 10 minutes.
SERVING
16) Serve the casserole while it is still piping hot.
Editors Review
This is indeed a really creamy and comforting casserole recipe. It is a great summer dish to make when tender asparagus is in season. Its an easy but elegant casserole to prepare when you have sudden guests for dinner. I usually serve this with a fresh citrus fruit salad, accompanied with a good white wine.Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
