So The Baron is not a fan of fish. That pretty much crosses out comfort food like tuna noodle casserole… or does it? As I was looking for dinner recipes, I came across this one from Paula Deen using chicken in place of tuna. It turned out wonderfully with gluten free pasta (of course regular pasta works fine too) and I added some mixed vegetables and mushrooms for more texture, color and flavor. This is a great dish to make in advance and freeze too. I suggest making extra… leftovers are delicious of this dish!
recipe adapted from Paula Deen
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon all purpose flour
1 cup milk
3 cups cheddar cheese, gratedSalt and pepper to taste
2 cups cooked, shredded rotisserie chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream1 cup frozen mixed vegetables
freshly chopped parsley for garnish
Stir in the chicken, sour cream and pasta into cheese mixture to coat.
Bake the casserole uncovered for 30 minutes, or until cheese is melted and sauce is bubbling. Remove from oven and let cool slightly before serving. Garnish with fresh parsley.
This look so comforting and creamy!!