Homestyle Chicken Casserole

下ごしらえ

材料

作り方

手順

1. 1

   Preheat your oven to 175°C (350°F). Grease a 2-quart (approx. 20x20 cm or 8x8 inch) casserole dish with the softened butter.

   約2 分

2. 2

   Cook the egg noodles in a large pot of salted water according to package directions until al dente. Drain well and set aside.

   約10 分

   調理のヒント： Cooking the noodles slightly less than the package suggests will prevent them from becoming mushy in the oven.

3. 3

   While the noodles are cooking, heat the olive oil in a medium skillet over medium heat. Add the diced onion and celery and sauté for 5-7 minutes until softened.

   約8 分

4. 4

   In a large bowl, whisk together the condensed cream of mushroom soup, chicken broth, and beaten eggs until smooth.

   約2 分

5. 5

   Stir the garlic powder, salt, and black pepper into the soup mixture.

   約1 分

6. 6

   Add the cooked chicken, drained noodles, sautéed vegetables, and frozen peas to the bowl. Gently fold everything together until well combined.

   約3 分

   調理のヒント： No need to thaw the peas; they will cook perfectly in the casserole.

7. 7

   Pour the mixture into the prepared casserole dish and spread it into an even layer.

   約1 分

8. 8

   In a small bowl, combine the crushed cracker crumbs with the melted butter and stir until the crumbs are evenly moistened.

   約2 分

9. 9

   Sprinkle the buttered cracker crumbs evenly over the top of the casserole.

   約1 分

10. 10

    Bake for 35-40 minutes, or until the filling is hot and bubbly and the topping is golden brown.

    約40 分

    調理のヒント： If the topping browns too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.

11. 11

    Remove from the oven and let the casserole rest for at least 5 minutes before serving.

    約5 分

    調理のヒント： Resting allows the casserole to set, making it easier to serve.