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Ski Day Chicken Casserole

Ski Day Chicken Casserole recipe image
This Ski Day Chicken Casserole is the ultimate comfort food for chilly evenings. It combines tender cooked chicken and egg noodles in a rich, velvety sauce made with sour cream, chicken broth, and a hint of nutmeg. The dish is topped with a savory mixture of buttered breadcrumbs and fresh Parmesan cheese, creating a perfect contrast between the soft interior and the crunchy, golden crust. It&# 226;€™s hearty enough to satisfy the whole family after a long day, yet simple enough for a quick weeknight dinner. Whether you’re feeding a crowd or just want a warm, homemade meal, this casserole delivers classic Italian-inspired flavors in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 573.2
Description
This Ski Day Chicken Casserole is the ultimate comfort food for chilly evenings. It combines tender cooked chicken and egg noodles in a rich, velvety sauce made with sour cream, chicken broth, and a hint of nutmeg. The dish is topped with a savory mixture of buttered breadcrumbs and fresh Parmesan cheese, creating a perfect contrast between the soft interior and the crunchy, golden crust. It's hearty enough to satisfy the whole family after a long day, yet simple enough for a quick weeknight dinner.
Ingredients
  • 8 tablespoon Butter or margarine
  • 1/4 cup Flour
  • 1 1/2 cup Chicken broth
  • 1 cup Sour cream
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Pepper
  • 1/4 cup Dry sherry
  • 1/2 lb Broad egg noodles, cooked and drained
  • 4 1/2 cups Cooked chicken, cut up
  • 1/2 lb Mushrooms, sliced and sautéed
  • 1 cup Soft bread crumbs
  • 1/2 cup Parmesan cheese, freshly grated
  • to taste Salt
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Melt 4 tablespoons of butter in a large saucepan over medium heat.
  3. 3
    Stir in the flour and cook for about 1 minute to form a roux.
  4. 4
    Gradually whisk in the chicken broth and sour cream, stirring constantly until the mixture thickens.
  5. 5
    Add the nutmeg, pepper, and salt to taste; stir to combine.
  6. 6
    Remove the saucepan from heat and stir in the dry sherry.
  7. 7
    Arrange the cooked egg noodles in the bottom of a 9x13 inch baking dish.
  8. 8
    Layer the cut-up chicken and sautéed mushrooms over the noodles.
  9. 9
    Pour the prepared sauce evenly over the chicken and mushrooms.
  10. 10
    In a small bowl, melt the remaining 4 tablespoons of butter and mix with the bread crumbs.
  11. 11
    Sprinkle the breadcrumb mixture and grated Parmesan cheese evenly over the top of the casserole.
  12. 12
    Bake for 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 573.2kcal
% Daily Value *
Total Fat 43.1g67%
Saturated Fat 16.8g85%
Cholesterol 111.9mg38%
Sodium 396.1mg17%
Total Carbohydrate 14.6g5%
Dietary Fiber 0.5g2%
Sugars 2.8g
Protein 27.4g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: This casserole can be assembled a day in advance. Cover and refrigerate, then bake when ready to serve. You may need to add 5–10 minutes to the baking time if starting from cold.

Substitution: If you do not have dry sherry, you can substitute with a splash of white wine or a bit more chicken broth.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Variation: For extra creaminess, you can add a cup of shredded cheddar or mozzarella cheese along with the Parmesan.

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Read it online: https://www.chefs-mate.com/recipe/ski-day-chicken-casserole/