Ingredients
Units
Scale
- 3 cups boneless, skinned,cooked chicken, chopped
- 24 oz. Reame’s frozen egg noodles
- 2 cups chicken stock (I use homemade)
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 Tbsp. poultry seasoning
- 1/2 tsp. dried sage
- 1/2 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 large garlic cloves, minced
- 1/2 of a medium size onion, diced
- 12 oz. frozen peas and carrots (chopped)
- 2 cans Niblett corn or 1 package frozen corn
- 1 package 6-cheese grated Italian cheese (optional for the “Cheesy” version)
Instructions
- Preheat oven to 350 F degrees.
- Boil a pot of water for the egg noodles.
- Chop up the chicken that has already been cooked or with a rotisserie chicken.
- In a large mixing bowl, mix chicken with the vegetables (corn, carrots, and peas).
- In a medium-size mixing bowl, mix the chicken broth/stock, milk, cream, and sour cream.
- Add the spices and blend well.
- Pour the spicy, cream/broth mixture into the chicken-veggie mixture and blend well.
- Set this aside and boil the egg noodles for HALF of the time stated on the package — you don’t want these mushy.
- In a medium-size mixing bowl mix the hot egg noodles with a stick of butter until the butter is melted.
- In the large mixing bowl, pour the buttered noodles into the chicken-veggie-cream mixture.
- Optional: Spray cooking spray on your baking dish.
- Pour the entire mixture into the baking dish.
- Bake uncovered for 30 – 40 minutes. Place aluminum foil on top at the point when the casserole is golden brown and then continue baking.
- Let set for 10 – 15 minutes to allow the creamy sauce to thicken a bit — the noodles will continue to soak up the sauce.
- Serve with biscuits or mashed potatoes.
