Bevs Chicken Noodle Casserole Food

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
• Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
• Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
• Bake until bubbly and brown on top, 40 to 45 minutes.

BEV'S CHICKEN NOODLE CASSEROLE

Steps:

• Boil (stew) the chicken, covered, in water to cover (about 2 quarts) for about 2 1/2 hours.
• Remove from water (reserve), debone and tear chicken meat into bite size pieces.
• Saute in the melted butter the bell pepper, celery and onion.
• Stir in the cheese.
• Add the olives, mushrooms and chicken.
• Boil in 3 cups of the stock water the pkg.
• of spinach noodles, until the water is absorbed.
• Add the noodles and can of mushroom soup to the chicken mixture and mix, (adding more stock[i cup] if needed for moistness), pour mixture into a large, greased casserole dish.
• Bake at 300 degrees F for 45 minutes (right before serving).

BEV'S ORANGE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
• Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.