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How To make Chicken Noodle Casserole with Cheese and Dill
JUDI M. PHELPS:
4 T Butter
3 T Whole what pastry flour
1 1/2 c Milk
1 1/4 c Ricotta cheese
4 T Parmesan cheese; grated
2 1/2 c Large pasta shells; cooked
1/2 c Fresh dill; chopped
1/2 c Almonds; sliced
1 1/2 c Cooked chicken; cubed
Freshly ground pepper Preheat oven to 350 degrees F. In a medium-size saucepan, melt 3 tablespoons butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until mixture comes to a boil. Stir in ricotta until it melts. Add 2 tablespoons Parmesan. Mix pasta with cheese sauce. Stir in dill and almonds. Mix in chicken and season with lots of pepper. Sprinkle remaining 2 tablespoons Parmesan over top and dot with remaining 1 tablespoon butter. Bake, uncovered, for 30 minutes, or until hot. Source: Rodale's Natural Foods Cookbook. Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com
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Salmon Noodle Casserole Recipe
Bluehouse Salmon Noodle Casserole Recipe
Ingredients:
- 3 tbsp butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 3/4 pound cavatappi or other short pasta
- 3/4 lbs Bluehouse Salmon, cubed
- 1/2 cup chopped scallions
- 1 tsp. lemon zest
- 1/2 cup chopped fresh dill
Steps:
1. Melt 3 tbsp butter over medium-high heat
2. Add 1/4 cup all purpose flour
3. Add 3 cups whole milk
4. Stir until thickened
5. Add 3/4 pound pasta
6. Add 3/4 lbs Bluehouse Salmon, cubed
7. Add 1/2 cup chopped scallions
8. Add 1 tsp. lemon zest
9. Add 1/2 cup chopped fresh dill
10. Cover with aluminum foil and bake 20-25 minutes
11. Serve with lemon wedges, more scallions and dill, and breadcrumbs
Chicken Spaghetti Casserole - Old Fashioned - Southern Recipes
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ROTISSERIE CHICKEN NOODLE SOUP | easy, shortcut recipe
Rotisserie Chicken Noodle Soup is an easy, shortcut recipe that combines tender, slow-cooked rotisserie chicken with bone broth, egg noodles, carrots, celery, fresh garlic, and dill. This is a quick-cooking chicken noodle soup that is packed with flavor and just as delicious as homemade chicken noodle sou made from scratch!
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TIMESTAMPS
0:00 Intro
0:53 Prepping the ingredients
1:02 Chopping an onion
1:25 Prepping the carrots and celery
1:37 Chopping the garlic
1:51 Prepping the dill
2:00 Shredding the rotisserie chicken
3:09 Starting the soup with olive oil and onions
3:49 Adding the garlic, carrots, celery, and spices
4:21 Adding the Kettle and Fire Bone Broth
4:47 Featuring the K+F Promo Code SOGOOD20
5:07 Adding the chicken
5:22 Making the egg noodles
6:14 Adding the dill
6:28 Serving the chicken noodle soup
7:25 Bloopers
RECIPES MENTIONED
Homemade Chicken Stock:
Roasted Chicken Breast:
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ROTISSERIE CHICKEN NOODLE SOUP RECIPE
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 carrots, peeled and cut into bite-sized pieces
2 celery ribs, cut into half-moons
3 cloves garlic, chopped
1 teaspoon poultry seasoning,
8 cups chicken bone broth or chicken stock
4 cups shredded rotisserie chicken
3 tablespoons fresh chopped dill
2 cups cooked egg noodles
sea salt and pepper to taste
Cook noodles according to the package and set them aside.
Place a large pot over medium heat and heat olive oil. Add the onion with a fat pinch of salt. Cook for 5 minutes or until the onions are fragrant and translucent.
Add in garlic, carrots, celery, and poultry seasoning and allow to cook for 5-6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and season with salt and pepper. Bring everything to a boil and then reduce it down to a simmer.
Add in shredded chicken and continue to simmer for another ten minutes. Adjust seasonings as needed and finish with fresh chopped dill.
You can add the cooked right to the pot before serving or in the bottom of each bowl if you don’t think you will finish all of the soup. If you store the soup with the noodles in it they will get soggy, this is why I prefer to cook them on the side and add them at the end.
NOTES
If you like a bit of heat, you can add some red pepper flakes to the base of the recipe when sautéing the veggies.
If you like lemon, try adding a big squish to the pot right before serving.
NUTRITIONAL ANALYSIS
Serving: 2cups | Calories: 306kcal | Carbohydrates: 23g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 705mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5154IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
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Watch Rach reach for a bunch of pantry staples to assemble this classic comfort food recipe of tuna or chicken casserole.