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Friday, August 3

Creamy chicken-noodle casserole with spinach and mushrooms

Chicken breast, boneless, skinless
1 pound
Water
1 ½ cups
Garlic, minced
3 cloves
Bay leaf
1
Flour
1/3 cup
Cornstarch
2 tablespoons
Milk
2 cups
Tarragon, dried
1 teaspoon
Salt
1 teaspoon
Nutmeg, freshly ground
1/8 teaspoon
Wine, dry white
¼ cup
Spinach, frozen, thawed, squeezed dry
10 ounces
Linguine, spinach, cooked al dente
10 ounces
Mushrooms, quartered
1 pound
Salt

Pepper, freshly ground

Butter
1 tablespoon
Breadcrumbs, fresh French, coarsely chopped
1 cup
Parmesan cheese
½ cup +
½ cup
Asiago cheese, shredded
½ cup +
½ cup
  1. Preheat oven to 400°F. 
  2. Combine chicken, 1 cup water, garlic, and bay leaf in large saucepan. 
  3. Cover and simmer until chicken is cooked, turning once, about 15 minutes. 
  4. Transfer chicken to a plate to cool, and then shredded. 
  5. Reserve the cooking liquid, and add water, if necessary, to measure 1 cup. 
  6. Whisk flour and cornstarch together in a heavy, large saucepan. 
  7. Add 1 cup milk, whisking until smooth. 
  8. Over medium heat, stir in 1 cup milk, tarragon, salt, nutmeg, and reserved chicken cooking liquid. 
  9. Stir until thick and boiling, about 5 minutes. 
  10. Add wine, and stir until mixture is very thick, about 2 minutes longer. 
  11. Remove from heat. 
  12. Stir in shredded chicken and spinach, and then add noodles and mushrooms. 
  13. Transfer to a 11x7x3-inch glass baking dish, and season with salt and pepper. 
  14. In a medium skillet, melt butter over medium-high heat. 
  15. Add breadcrumbs, and stir 1 minute. 
  16. Sprinkle over casserole, and sprinkle with ½ cup Parmesan and ½ cup asiago. 
  17. Bake until golden, about 20 minutes. 
  18. Sprinkle with ½ cup Parmesan and ½ cup asiago. 
Adapted from a recipe by The Flavor of Bon Appetit 1999.

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