A few years ago, I was doing a podcast with my husband and we had a chicken noodling casserol.
I’d been making it for years, but I’d never cooked it in the oven, so I hadn’t had a chance to really master it.
This year, after having my own little casseroneie in the kitchen, I decided to try making one.
So I bought two of them and started cooking them up.
The noodle is very flavorful, but it also has a wonderful crispiness to it, which was a huge benefit.
You can also add fresh basil, mint, or parsley, if you want.
I also added a bit of lemon juice and fresh thyme to balance things out.
The result is a delicious chicken noodly casseroment, which is super easy to make and serves two.
Ingredients 1 (14-ounce) can whole chicken, rinsed and drained 1/4 cup chopped onion 1 cup fresh chopped garlic 1 cup chopped fresh parsley 1 tablespoon dried oregano 1 tablespoon salt and pepper to taste 1 1/2 cups chicken stock (or other stock, if using) 1 teaspoon garlic powder 1/8 teaspoon dried thyme 1/3 cup freshly grated Parmesan cheese, to taste Directions Pour the chicken broth, onion, and garlic into a large saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low and cook for 2 minutes, stirring occasionally.
Add the oreganos and parsley and cook, stirring frequently, until the oregans are softened, about 5 minutes.
Add chicken stock, garlic powder, thyme, salt, and pepper, and cook until the chicken stock thickens to the point where you can easily scrape the bottom of the pan with a spatula, about 1 minute.
Meanwhile, make the chicken noodled casserones.
In a large bowl, whisk together the chicken, onion and garlic until thoroughly combined.
Add 1 cup of the chicken Stock to the bowl and whisk to combine.
Transfer the noodles to a bowl, and sprinkle with a pinch of salt and the remaining 1 tablespoon of thyme.
Set the bowls aside.
Heat the remaining chicken stock to a simmer.
Add noodles to the saucepan and cook on medium heat, stirring constantly, until noodles are cooked through, about 30 seconds.
Add Parmesan Cheese, oreganoes, and the chicken.
Cook, stirring often, until cheese is melted, about 15 seconds.
Pour into bowls and top with the rest of the Parmesan and chicken stock.
Notes If you don’t have chicken broth in your pantry, use chicken broth from your grocery store.
You could also substitute canned chicken broth if you don.