Chicken noodle casserole

Chicken noodle casserole

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g egg noodles
1.5g chicken joints
freshly ground black pepper
60g butter
1-2 tablespoons oil
1 onion, finely chopped
pinch dried rosemary
50g plain flour
625ml chicken stock
125ml dry white wine
125ml cream
60g walnuts, chopped
salt

Method

  1. Cook noodles in plenty of boiling salted water until tender. Drain and put in bottom of large shallow ovenproof serving dish.
  2. Sprinkle chicken pieces with salt and pepper. Brown in butter in a frying pan, a few pieces at a time. Place on noodles.
  3. Add oil, then onion, to butter in frying pan and cook gently until soft. Stir in rosemary and flour and cook, stirring, for 1–2 minutes. Stir in stock gradually, then wine. Bring to the boil, stirring constantly.
  4. Add cream and cook gently for 5–10 minutes. Add nuts, then spoon sauce over chicken. Cover dish with lid or foil and bake in a preheated moderate oven for 1 hour.
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