Chicken a La King Casserole

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#12901

Not all baked noodle dishes have to be covered with marinara and mozzarella. This creamy chicken and egg noodle casserole is great alternative, and you can even prep the whole dish the day before.

serves/makes:

ready in:
30-60 minutes

ingredients

6 ounces uncooked medium egg noodles
1/2 cup shallots, chopped
1/2 red or yellow bell pepper finely diced or to taste
1/3 cup margarine or butter
1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cup milk
1 cup chicken stock made with bovril chicken
1 jar (2.5 ounce size) sliced mushrooms, drained
OR
4 ounces fresh mushrooms, sliced
1 1/2 cup diced cooked chicken
1 cup frozen green peas
1 handful dried parsley
2 tablespoons parmesan cheese, grated

directions

Cook noodles to desired doneness as directed on pkg. Drain.

Heat oven to 350 degrees F.

In large skillet over med-high heat, cook and stir shallots, mushrooms and peppers in margarine until onions are crisp-tender. Stir in flour, salt and pepper; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk and chicken broth. Cook until mixture boils and thickens, stirring constantly.

Remove from heat; stir in chicken, peas, canned mushrooms, parsley and egg noodles. Spoon into ungreased 2-qt. casserole.* Sprinkle with cheese. Bake at 350 degrees F for 30-40 minutes or until bubbly.

*TIP: Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Uncover, sprinkle with cheese. Bake at 350 degrees F for 45-50 minutes, or until bubbly.

Excellent!

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nutrition data

Nutritional data has not been calculated yet.

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