No canned cream of anything in this casserole.
Its from scratch and 100 percent delicious.
She used canned tuna, spaghetti, peas, and cream of something soup.
Simply Recipes / Sally Vargas
Granted, Im sure it was quick and easy, but I wish she had madethisChicken Noodle Casserole instead.
It is impossible to stop eating it.
All of this flavor and gustatory satisfaction, without a can of soup in sight.
Simply Recipes / Sally Vargas
Chicken Noodle Casserole Without Canned Soup
Why did I wait so long to make a noodle casserole?
It comes in handy when you dont want to make a roux.
No canned soup needed.
Simply Recipes / Sally Vargas
You will need two to three cups cooked chicken, cut into bite-size pieces.
What to Serve With Chicken Noodle Casserole?
This casserole is so rich that something green makes the perfect pairing.
Sally Vargas
You will need to bake it longerfor 35 to 40 minutesto bring it to temperature.
Cover it loosely with foil for the first 20 minutes.
If it looks dry, sprinkle it with a few tablespoons of milk.
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Thaw overnight in the refrigerator.
Leftovers will keep for three to four days in the refrigerator.
Bring to a simmer, uncovered, over medium-high heat.
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(Bubbles should appear around the edges of the pot, but not in the center.)
With tongs, transfer the chicken to a plate to cool.
When cool, shred the chicken into bite-size pieces.
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Discard the skin and bones.
Add the noodles and cook for 2 minutes fewer than the package directions indicate.
(This prevents the noodles from becoming overcooked when baked in the casserole.)
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Shut off the burner, drain the pasta and return it to the pot.
In the end, you will add the finished sauce to the pot of noodles.
In a small bowl, stir the softened butter and flour together until well combined.
It will look a little like paste.
Pour the stock through a fine mesh strainer into a bowl.
You will use it make the sauce.
Measure 3 cups of stock and return it back to the saucepan.
(Freeze any leftover stock and save it for another use.)
Cook for 5 minutes or until the vegetables soften.
Bring the sauce to a boil while whisking constantly for about 2 minutes to cook the flour.
Whisk in the milk and sour cream.
The sauce should look like cream soup; it is not as thick as bechamel.
Taste and add more salt and pepper, if you like.
Pour the sauce over the noodles and stir to coat.
Add the shredded chicken and drained pimentos.
Transfer to the baking dish and top with the grated cheese.
Bake for 20 to 25 minutes, or until the sauce bubbles and the cheese melts.
If desired, chop the remaining sprig of parsley and sprinkle it over the top.
