Its stick-to-your-ribs cooking at its best.
This casserole is the definition of stick-to-your-ribs cooking, and sometimes thats exactly what we need.
Simple Tip!
Simply Recipes / Ciara Kehoe
To freeze this casserole, let it cool after baking, then store it in an airtight container.
It’ll keep in the freezer for up to three months.
Bring a pot of water to a boil.
Simply Recipes / Ciara Kehoe
Drain and set aside.
Season the cubed chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of butter.
Simply Recipes / Ciara Kehoe
When the butter melts and begins to foam, add 1 tablespoon of vegetable oil.
It will not be completely cooked, but will finish cooking in the casserole.
Remove the chicken from the pan to a plate and set aside.
Simply Recipes / Ciara Kehoe
Into the same pan, add another 1 tablespoon of butter and 1 tablespoon of oil.
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside with the chicken.
Add 2 tablespoons of butter and 1 tablespoon of oil to the pan.
Simply Recipes / Ciara Kehoe
Slowly stir in the chicken broth followed by the milk.
Continue whisking until it just begins to thicken.
Simmer until the soup has thickened, about 8 more minutes.
Simply Recipes / Ciara Kehoe
Add the cooked noodles, chicken, and mushrooms to the pan with the soup.
Add the sour cream and mix until everything is combined.
Taste for seasoning and add more salt and pepper, if needed.
Simply Recipes / Ciara Kehoe
Pour into the prepared pan.
Combine with the melted butter in a small bowl.
Sprinkle over the top of the casserole.
Bake until the topping is browned and the casserole is bubbly, 30 to 40 minutes.
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