6 Tablespoons unsalted butter (4 T for roux, 2 T for breadcrumbs)
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
12 oz. egg noodles [I used 8 oz, measured on a scale]
5 oz. chopped baby spinach [I used 2 cups chopped spinach]
2 cups cooked cubed chicken or rotisserie chicken
4 slices sandwich bread
salt and black pepper
[Italian seasoning]
[Parsley]
[garlic/onion seasoning]
Boil water and cook egg noodles according to directions. For sauce, melt 4 T. butter in a medium sauce pan until melted, whisk in flour until bubbly and thick (not brown.) Slowly add the milk, let simmer and whisk until thickened. Remove from heat, add the seasonings to taste and stir in the sour cream. Mix the chopped spinach and chopped chicken into the sauce. Combine with the drained noodles and pour into a 9x13 baking dish. Sprinkle on bread crumbs (made from the 4 slices sandwich bread and 2 T butter.) Add additional butter on top. Bake in a 400 degree oven for 8 to 10 minutes until breadcrumbs are golden and the sauce is bubbly. Cool for five minutes before serving. [I covered the casserole with foil and let it bake for 20 minutes; however, I wonder if I needed to cover it at all even without breadcrumbs.]
Source: Real Simple Recipes. "Chicken, Spinach, and Noodle Casserole". 27. March 2012.
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