Chicken Casserole

Chicken Casserole
Growing up in the South I attended a lot of pot luck dinners. There were always certain things there, and amusingly, everyone had a different way of making them. Deviled eggs usually made an appearance, some made with pickle relish, some not, some sprinkled with paprika, some piped with a flower icing tip. Another sure bet was cornbread. You’d find some people made it sweet, some didn’t, and which ever camp you were in, you were adamant that your cornbread was the best. There was usually a Jello salad of some sort. And you’d almost certainly find some sort of Ambrosia salad. Potato salad, macaroni and cheese, and fried chicken…oh my! No two were alike. Ever. Another sure bet was a chicken casserole.

Chicken casserole, oh the many ways this dish can be made! This variety is made with a cornbread/stuffing like topping. When I go to Tennessee these days, I end up cooking a few times while I’m there. My mom doesn’t enjoy cooking anymore and she jokes that she’s my sous chef and does the chopping and cleaning. Last week when I was there, I made Beef Stroganoff, Chicken Casserole and Irish Stew on Saint Patrick’s Day. This version of Chicken Casserole is mostly how my mom made it. It has a cornbread/stuffing topping, two kinds of cream of soups, lots of chicken, and a surprise ingredient that she usually didn’t add…sour cream.

This makes the perfect meal, paired with a salad. It’s hearty and the ultimate comfort food when you’re looking for something that reminds you of childhood, or my childhood at least. You can’t go wrong.

What You’ll Need:
2-3 cups of chicken, chopped (Note: You can use white meat or dark meat or a mix of both.)
1 can of cream of celery soup (Note: You can buy a soup or make you own. I usually make one, but this go around I stuck to the canned variety. Pacific makes some good cream of soups you could use. If you can’t find celery, you can use cream of chicken.)
1 can of cream of mushroom soup (Note: See above.)
1 cup of sour cream
Sea salt
Pepper
4-6 cups of crumbled cornbread (Note: I prefer unsweetened cornbread for this, but when I made it at my mom’s house we used a Jiffy mix and it was good. Again it’s a preference thing. I think it’s better with regular cornbread, but you can go either way. Use 4 cups if you want a thinner topping, 6 if you like a thicker variety.)
2 tablespoons of ground sage
2 eggs
1 cup of chicken broth

Preheat oven to 375 F.

Spray a 13 X 9 inch dish with non-stick spray and spread out the chicken in an even layer:

Chicken Casserole: Chicken

Add soups, sour cream, a pinch of each salt and black pepper to the chicken:

Chicken Casserole: Soups, Sour Cream, Salt and Pepper

Stir to mix:

Chicken Casserole: Ready for Cornbread Topping

In a separate bowl, crumble the corn bread:

Chicken Casserole: Cornbread

Add a pinch of each salt and pepper and the ground sage:

Chicken Casserole: Cornbread, Sage, Salt and Pepper

Next add eggs and broth and stir to mix:

Chicken Casserole: Cornbread Topping Ready to Spread

Spread the cornbread mixture out over the chicken:

Chicken Casserole: Read to Bake

Bake for 40-50 minutes until golden brown:

Chicken Casserole: Baked!

Let sit for 5-10 minutes before serving.

Notes: There are so many variations of this casserole you can make. If you want, you can use a stuffing mix as the topping, instead of making a basic cornbread stuffing. More chicken is fine, so is less. You can switch out the soups and use different kinds. Mom had some sour cream that needed to be used, so that’s why I added it this time, as an experiment, and I ended up liking it a lot, but if you don’t have sour cream, you could use a little milk of cream instead, about 1/2 a cup.

Dianne’s Crazy Good Spinach Artichoke Dip

Spinach Artichoke Dip

I have always loved spinach artichoke dip. I mean what’s not to like, it’s gooey, cheesy goodness. Before Alexis was born, I started experimenting with making my own. This recipe is what has evolved over time. The components are mostly the same, but the quantity and quality has changed over the years. I have friends who specifically request this dip when they’re coming to visit. It’s always a hit with those that love this kind of dish.

What You’ll Need:
1 – 12 ounce package of frozen spinach
1 – 12 ounce package of frozen artichokes, chopped
1 – 8 ounce package of cream cheese
1 cup of sour cream
1/2 cup of mayonnaise
1 cup of Parmesan, shredded (Note: Make sure you’re using real Parmesan.)
6 to 8 ounces of goat cheese
1 teaspoon of garlic salt
Freshly ground black pepper
1/4 teaspoon of sea salt (Note: Only add the extra salt is the garlic salt you use isn’t particularly salty.)
Mozzarella (optional, only if you choose to bake the dip)

This dip can be made two ways. Once you get all of the ingredients in the pot and heated through and the cheeses are all melted, it’s perfectly OK to eat right away, BUT if you want to really make it pop, top with some mozzarella and bake. If you’re going to go the oven route at the end, preheat your oven to 400 F before you start making the dip.

Spinach Artichoke Dip: Eat It Now or Bake It

In a large stock pot add all the ingredients except for the mozzarella, and stir over medium heat until heated through and bubbly. It really is that simple. At this point you’re ready to go, or you can do the next step.

Spinach Artichoke Dip: Ready for Cheese

If you decide to bake the dip, spread the dip out into a baking dish and cover with a generous layer of mozzarella cheese.

Spinach Artichoke Dip: Ready to Bake

Bake for 10-15 minutes until cheese is melted and slightly browned on the edges.

Spinach Artichoke Dip: Baked

Serve with crudités, bagel or tortilla chips, or toasted bread. The toasted bread is really, really good, but you can’t go wrong with any of the choices.

If you really want to spice things up, throw on some splashes of hot sauce.

Spinach Artichoke Dip: With a Splash of Hot Sauce

Notes: You can leave out the artichokes if you want to, but they really do make the dish. This dip makes a good topping on pizza in place of your traditional tomato pie, or spread on garlic bread before baking.

Cheesy Potato Cakes

Cheesy Potato Cakes: Ready to Serve

One of my favorite things when I was a kid is when my mom would make potato cakes. She didn’t make them often, but once in a blue moon when we had left over mashed potatoes she make some. I remember watching her make them and thinking one day I’d make them too. I don’t make them that often either, but when I do, I often add in cheese, because cheese and potatoes…what’s not to like?

These potato cakes come together quickly and you can make and “fry” an entire batch in about a half hour. They’re perfect as an appetizer, or even as a snack. If you like cheese and potatoes, this is the dish for you!

Cheesy Potato Cake

What You’ll Need:
2 cups of mashed potatoes
1 cup of all purpose flour
1/2 to 1 teaspoon of sea salt (Note: Use less salt if you’re mashed potatoes are heavily salted, more if they aren’t.)
1/2 teaspoon of black pepper
1 cup of shredded cheddar cheese
1 egg
1 potato, shredded
Olive oil
More shredded cheese for serving
Sour Cream
Chopped scallions

In a large bowl mix together mashed potatoes, flour, sea salt, black pepper, cheese, egg and shredded potato until “dough” forms. This can be a bit sticky depending on the moisture content of your potatoes and humidity and such. You’re going to get your hands dirty, but what’s the fun of cooking if you don’t get a little messy! 😉 Form in to a ball about the size of a plum and then flatten. Repeat until you run out of potato mixture. You can make the patties all at once, or make them as you go, it’s up to you.

Add flattened patties to a skillet that has a thin layer of olive oil heated over medium heat. “Fry” each side until browned. When you flip the first time, flatten the patty a bit with your spatula. I like to flip them a couple of times until they’re done. Place on a tray lined with paper towels after “frying” and sprinkle with sea salt.

Cheesy Potato Cakes: Fried

Serve warm topped with a sprinkle of cheese, a dollop of sour cream and chopped scallions.

Cheesy Potato Cakes: Dig In!

Notes: There isn’t a lot of oil in this, so frying isn’t quite the term, but it serves it purpose. You can add in herbs to the potato cake, such as dill or thyme if you like. They’re also good just plain if you don’t want to add the toppings.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

First off let me say thank you for all the prayers, good thoughts, emails, etc. that you sent to me for my father. We really appreciate all of you. It meant a lot.

Let me give you a little update….

Daddy ended up having to have a defibrillator inserted in to his chest. The unsettling thing about everything that happened was they could never tell us exactly what happened and why. One thing they were adamant about though was, if it happened once, it would happen again, and we needed a safeguard in place to deal with what may come. Daddy’s slowly regaining strength now that’s he home and allowed to get up and move around. I stayed in Tennessee for the week he was in the hospital and the week after to help out mom and then headed back to Maryland. Alexis and I will be going back to Tennessee in late July/early August to check in. Again, thank you for all the thoughts and emails. Again, they really meant a lot to me.

And now let’s discuss some cinnamon rolls!

Overnight Cinnamon Rolls: Ready to Eat

One day when I was at Mom’s house I was watching the Food Network. I’ll admit it…I highjacked the TV because I was tired of hearing the tripe on Faux News and needed a break. One of the shows in my little marathon Food Network block was was Alton Brown’s.

I love Alton Brown. Most of the time anyway. There have been shows where he’s told you things to do to make the best whatever that I totally disagreed with, but that’s a rare occasion, and as always it’s always good to remember it’s OK to disagree. For the most part he amuses me. His humor and quirky wit are fun to watch. On this day he was making cinnamon rolls. I mean who doesn’t like cinnamon rolls? I’m sure there are those out there who don’t, but I’d say they’re hard to find, and really do we want to do all that searching?

No. Not me!

Anyway…

These cinnamon rolls were amazing to look at. It was one of those times when you wish you had smellavision so you could smell them baking. There’s something so settling and satisfying about smelling cinnamon (or even just dough for that matter) when it’s baking. They were big, fluffy, absolutely awesome just to look at! I found the recipe online and left it open in a window on my iPad browser. I had to make these and yesterday I started the dough.

The dough is made the day before, rises and then you roll the dough out, fill it with the goodness of brown sugar and cinnamon, roll, cut, and put in a baking dish, cover it, and let it rise in the fridge overnight.

Easy peasy.

The next morning you let them rise for 30 minutes in an oven with a dish of boiling water underneath them for 30 minutes, remove and preheat oven to 350 F. Put them back in the preheated oven and bake for 25-30 minutes, ice and eat.

Seriously, what’s not to like about that?

And when they come out of the oven, they’re browned and gooey and perfect!

Overnight Cinnamon Rolls: Ready to Ice

Even the icing loves these rolls! Don’t believe me? Take a look at this heart Alexis found on hers:

Overnight Cinnamon Rolls: Even the Icing Loves These Rolls!

How cool is that?

Try these cinnamon rolls. You’ll love them!

You can find the recipe here.

Calm Chowder

Clam Chowder

I love clam chowder. I’ve always loved this lovely soup. I can’t remember a time in my life when I didn’t enjoy this fabulous little creation. It is to me the epitome of comfort food.

Want to know the secret a really good clam chowder? Bacon drippings! Obviously you could skip this and just use olive oil, but the flavor of the bacon really enhances the soup. What’s comfort food without a little naughty? And bacon drippings are definitely naughty. Shhhhh! Don’t tell anyone! ;oP

Clam chowder can be made many different ways, and I’ve made various types over the years, but this version is hearty, chunky, and just perfect for a cold winter day! If soup is for dinner, and you like clams, this is the soup for you!

What You’ll Need:
Extra virgin olive oil
1 pound of bacon, chopped
1 large onion, chopped (Note: I used a yellow onion this go around, but I usually use red onions instead.)
8 stalks of celery, chopped
4 potatoes, cut into bite sized cubes
2 large carrots, shredded
A generous pinch of sea salt
Freshly ground black pepper
1/2 a teaspoon of dried thyme
1/4 cup of unbleached all purpose flour
4 cups of water
3 bay leaves
6 – 6.5 ounce cans of clams in juice, undrained
1 – 8 ounce bottle of clam juice
1/2 a quart of half and half (Note: I usually use the fat free variety, but regular will work as well. If you want to go really crazy you can use heavy cream!)

Add a little olive oil to the bottom of a very large stock pot and place chopped bacon in the pot and saute until crisp. Remove bacon, leave the bacon drippings.

Add onion, celery and potatoes and cook until the onions and celery are just tender.

Add carrots and stir to mix. Cook for about 2 minutes.

Next add flour and stir to coat the vegetables. Cook for another 2 minutes, but do not let the flour brown.

Next add thyme, salt, pepper and bay leafs, along with the water and stir to mix. Bring to a boil and then reduce to a simmer. Cook covered until potatoes are fork tender, usually about 30 minutes.

Add clams, clam juice and half and half and simmer for an additional 10-15 minutes until soup is heated through and slightly thickened.

Remove bay leafs and serve immediately.

You can also store this soup in the fridge for up to a week or in the freezer for up to a year.

Notes: You could add in corn too if you liked, for an even chunkier chowder. Leeks would also be a good addition to this soup.

French Toast Casserole

French Toast Casserole

I love to make croissants. I use the recipe that Abby from Abby Sweets blogged about a while back and they’re perfect! The only problem is that I’m the only one who can (in Jamison’s case) or will (in Lex’s) eat them, so I usually end up eating a few and then freezing the rest. They freeze beautifully as they would say on Steel Magnolias.

Anyway….

There was a bag of frozen croissants in the big freezer that I kept looking at whenever I got something out of there to use. For a while now I’ve wanted to make a French Toast casserole and my mind started thinking it would be fabulous to make the casserole out of the croissants! Why not? When Mom and Darlene were here at the beginning on October I let them thaw and got to work.

The result?

This is a warm, ooey gooey treat that is just perfect for a special breakfast on a cold morning! What could be better than that?

What You’ll Need for the Casserole:
8-12 croissants cut into cubes
8 eggs
1 teaspoon of cinnamon
2 tablespoons of natural brown sugar
1/3 cup of maple syrup
1/3 cup of half and half or heavy cream
Cinnamon sugar

Preheat oven to 375 F.

Cut croissants into cubes and place in a very large bowl.

Whip together eggs, cinnamon, brown sugar, maple syrup and heavy cream until completely incorporated. Pour this mixture into the bowl of croissant cubes and toss until all cubes are thoroughly coated.

Pour the cubes into a large baking dish that has been sprayed with non-stick spray. (I used a 14 X 10 inch pan, but you can use a 13 X 9 inch pan as well.) Sprinkle the top generously with cinnamon sugar.

Bake for 25-30 minutes until golden brown and egg is set and then remove from the oven.

Top with Maple Topping (see below) and let sit 5-10 minutes before serving.

French Toast Casserole

What You’ll Need for the Maple Topping:
1 cup of heavy cream
1/2 cup of maple syrup

10 minutes or so before the casserole comes out of the oven start making your Maple Topping. You want this to be warm when it goes on the casserole as it comes out of the oven.

In a medium size pot stir together heavy cream and maple syrup. Bring to a quick boil and then reduce heat to a simmer. Cook 5 minutes stirring often.

Pour mixture over the hot casserole and let sit for 5-10 minutes before serving.

Notes: I think some chocolate chips would be good in this for a chocolatey kick. I’d also like to try this with banana, apple or pumpkin bread for a bit of a twist. You can serve with extra maple syrup if desired. Also making your own cinnamon sugar is easy, mix 1 cup of sugar with 1/2 to 1 tablespoon of cinnamon and you’re good to go!

Cheesy Sour Cream Enchiladas

Cheesy Sour Cream Enchiladas

As I mentioned in my last post we recently had a Tex Mex feast with friends to celebrate Labor Day. One of the dishes that I served was a Cheesy Sour Cream Enchilada dish, along with our other Tex Mex selections.

Now I’m a big fan of enchiladas, when they’re done right of course, and this one really was fabulous! I ended up eating left overs for a week, but I didn’t regret any of those repeat meals! It’s a bit of work to put together, but it really is easy, and if you like these types of dishes then you’ll definitely like this one!

On a side note this was my little piece of heaven yesterday:

Assateague National Seashore: Our Spot

Isn’t it gorgeous? I really love the Assateague National Seashore in Maryland!

Assateague National Seashore Looking Back up Toward Ocean City, Maryland

Lex had a blast playing in the waves:

My little Mermaid

And we had a really nice time despite the fact I had a small migraine and stayed mainly under the umbrella snoozing much of the afternoon while Jamison and Lex played on the beach. Toward the end I started feeling a bit better. A day on the beach, despite the headache is heaven to me! Even if all I did was enjoy the breeze and listen to the waves!

This was taken right before we started to pack up our things and head home:

Me and Miss G

What does any of this have to do with enchiladas? Nothing! But I wanted to share anyway!

Now let’s make some Cheesy Sour Cream Enchiladas!

What You’ll Need:
Burrito sized flour tortillas
4-6 cups of shredded cheese (Note: Colby, Cheddar, Monterrey Jack, pepper jack and Colby jack can be used. Or you can use a mix of any of them.)
1/3 cup of extra virgin olive oil
4-6 heaping tablespoons of flour
2 cups of chicken broth (Note: I used homemade, but store bought is fine.)
1 can of chopped green chilies
1 – 6 ounce jar of fire roasted peppers, drained and chopped
1 can of Rotel
1 small red onion, chopped
1 small container of sour cream (Note: 8 to 10 ounces)
More shredded cheese for topping

Preheat oven to 375 F.

Spray a large, rectangle baking dish with non-stick spray, or brush with olive oil, to prevent sticking. Set aside.

Place a tortilla flat and add a generous amount of cheese down the middle of the tortilla. Since this is your only filling, make sure to add a lot of cheese!

Roll the tortilla around the cheese and place the stuffed cheese tortilla seam down in your dish. Repeat this process until you have filled your dish. You can fit 8-10 tortillas in the dish. The key is to cram them in there together!

Once you are finished filling the dish, set it aside.

In a large skillet heat oil until warm and then add flour, stirring until smooth. Cook for 2-3 minutes and then add chicken broth. Continue stirring constantly to make your “roux”. I use this word loosely. You don’t want the “roux” to brown, just to thicken.

When “roux” is thickened remove from heat and pour in sour cream, chilies, Rotel, chopped onion and fire roasted peppers until combined. Pour this mixture over the enchiladas in your dish making sure to spread the mixture out evenly.

Top with more cheese and cook in a preheated oven for 35-45 minutes until heated through and the cheese is bubbly and slightly browned.

Remove from oven and let sit for 5-10 minutes before serving.

Notes: You can top these with more sour cream and/or guacamole when servings. Also you could put chicken, beef, shrimp, pork, etc in with the cheese if you wanted meat in your enchiladas.

Cheesy Mexican Rice

Cheesy Mexican Rice

Who can believe it’s already September? The years seem to go faster and faster every year. Alexis started third grade today. How is it possible that she’s even old enough to be in third grade?

But I digress…

On Sunday afternoon we had some friends over for a Tex Mex feast. We had spent the Sundays before Memorial Day and the 4th of July together, so I decided we needed to make it a trifecta with Labor Day and invited them over for an early dinner. The kids played, we talked, we ate, we had fun! That’s what friends are for.

Over the next few weeks I’ll be sharing some of the recipes from Sunday. You’ll see queso, sour cream enciladas and a fabulous Triple Chocolate Ganache Cake that is so sinful you might just gain five pounds looking at the screen! I’ve also got a roasted vegetable enchilada recipe that I made a month ago or so, along with Cheesy Potato skins and honey butter. You’ll want to stay tuned for the queso and Chocolate Ganache Cake alone, but the other recipes are lovely too!

I love Mexican themed foods. My dishes are most likely labeled more Tex Mex than Mexican, but I use the terms interchangeably depending on my mood. This dish is the very epitome of comfort food…It’s warm, hearty and extremely satisfying. Plus it’s a little spicy, which is always a good thing in my book! It makes the perfect side dish to a Tex Mex/Mexican feast. Try it, you’ll like it!

What You’ll Need:
2 cups of uncooked rice (Note: You can use whatever kind of rice you like. I usually use jasmine or brown rice. I used jasmine this go around)
Extra virgin olive oil
1 bell pepper, chopped (Note: Use what ever color you like.)
1 onion, chopped (Note: Again what ever type you like. I usually use red onion, but this go around I used Vidalia instead.)
3 cups of creamed corn (Note: I used some I had made myself, but you could substitute two cans of creamed corn if you like.)
1 can of Rotel, undrained
1 – 6 ounce can of fired roasted peppers, chopped
1 – 8 ounce package of cream cheese, cut in to cubes and softened
1 cup of Colby or cheddar
1 cup of Monterrey Jack
Sea salt
Finely ground black pepper
More cheddar, Colby and/or Monterrey Jack Cheese for topping

In a large stock pot cook rice according to package directions and set aside.

Preheat oven to 375 F.

In a large skillet saute bell pepper and onion in a little extra virgin olive oil until tender.

Once onions and peppers are tender stir in a generous pinch of sea salt, some finely ground black pepper, creamed corn, fired roasted peppers and Rotel and stir until mixed.

Add cream cheese, Colby or Cheddar and Monterrey Jack cheese to the vegetable mixture and stir until melted and thoroughly combined throughout the vegetables.

Pour vegetable and cheese mixture in to the stock pot with the cooked rice and stir until combined.

Spray a 13 X 9 inch dish with non-stick spray or brush with olive oil. Pour the mixed vegetable mixture into the dish and spread it out to fill the dish. Bake in a preheated oven for 30 minutes.

Remove from oven and top with shredded Colby, cheddar and/or Monterrey Jack cheese(s) and place back in the oven for 5-10 minutes until cheese is melted and bubbly.

Remove dish from oven and let sit 5-10 minutes before serving.

Cheesy Mexican Rice

Notes: If you can’t find Rotel you could use a small jar of salsa instead, but the Rotel gives it a better over all flavor. This makes great leftovers too!

Baked Rigatoni

Baked Rigatoni

I go through stages with pasta. Sometimes I can’t get enough of it and others I can go for months without having any pasta at all. This spring was one of those times when I was on the pasta train headed toward the corner of noodles and cheese.

Yes I went there.

Anyway….

In March my sister broke her hip ice skating. My mom and dad just happened to be visiting at the time and my mom ended up staying with my sister to help out for a while. On the weekends Mom would come over to spend time with us to give her a little break. She joked that since we live in the mountains of Central Maryland that we were her “Camp David”. I joked back if we were then we needed an indoor pool. I’m not even sure if the actual Camp David has a pool, but when I dream I dream big. Why not?

When she was visiting I made a few things that I had wanted to try and this rigatoni had been simmering in the back of my head for quite a while. When I made it the first time I forgot to put the goat cheese in and it was good, but it was missing something. The next time I made it I added in goat cheese and it was perfect!

This is a relatively easy, hearty, comfort food dish that is fabulous with a side salad and some garlic bread. If you’re going to go pasta, why not go all out?

What You’ll Need:
1 – 16 ounce package of rigatoni, cooked
Extra virgin olive oil
1 small container of mushrooms, sliced
4-6 cloves of garlic, minced
1/2 a large red onions, chopped
1 bell pepper, chopped (Note: You can use whatever color you like.)
1 tablespoon of dried oregano
1 teaspoon of dried basil
A generous pinch of sea salt
Finely ground black pepper
1 jar of marinara sauce
1 cup of ricotta
1 cup of finely grated Parmesan
16 ounces of goat cheese, crumbled
16 ounces of fresh mozzarella cut into small cubes
More mozzarella and Parmesan to top

Preheat oven to 375 F.

Cook rigatoni according to package directions. Drain and set aside:

Baked Rigatoni: Rigatoni

In a large skillet over medium heat saute mushrooms, garlic, onion and bell pepper, with oregano, basil, sea salt and black pepper in a little extra virgin olive oil until tender:

Baked Rigatoni: Vegetables

In a very large bowl mix together pasta, vegetable mixture, marinara, cheeses and a little more salt and pepper until incorporated:

Baked Rigatoni: Ready for Baking Dish

Brush a large baking dish with olive oil and pour mixture in to the dish and then top with shredded mozzarella and Parmesan:

Baked Rigatoni: Ready to Bake

Bake covered in preheated oven for 35-45 minutes until hot and bubbly:

Baked Rigatoni: Baked

Let sit for 5 minutes before serving.

Notes: I like to take the covering off for the last 10 or 15 minutes of cooking. You could add meat if you wanted, but I prefer this without.

Chicken and Noodles

Chicken and Noodles

A few years ago my mom and Darlene were visiting from Tennessee and we popped over to Amish country in Pennsylvania. We often take day trips when they are here and Amish country is one of my favorite places to go! It’s quaint, beautiful and you can see a lot of handmade crafts and treasures, including quilts, which I’m particularity fond of.

On this trip we decided to eat at a family style restaurant where you sit with other people and pass dishes just as you would at home. Sadly I don’t remember the name of this place, or it’s exact location, but they served a chicken and noodle dish that was very satisfying and late last fall (Still working through that backlog!) I decided I wanted to make something similar.

This dish is the very epitome of comfort food. It’s simple, quick, hearty and delicious. You can serve it plain or top it with shredded Parmesan, but anyway you have it it’s quite enjoyable!

What You’ll Need:
1/2 a package of egg noodles, cooked according to package directions
2-3 cups of chicken broth
2 cups of cooked chicken, chopped (Note: A good way to use left over chicken!)
1 cup of half and half
A pinch of sea salt
Finely ground black pepper
1/4 cup of potato flour
Grated Parmesan to top if desired

Cook egg noodles according to package directions and set aside.

In a large pot add chicken broth, chicken, salt and pepper and stir to mix. Bring to a quick boil and then reduce heat to a simmer.

Whisk together the half & half and the potato flour until smooth. Pour mixture in to the pot and cook stirring often until the mixtures thickens slightly.

Once mixture is slightly thick stir in noodles and cook for an additional 2 minutes.

Remove from heat and let sit 5 minutes before serving. Top with shredded Parmesan if desired.

Chicken and Noodles: Sprinkled With Parmesan

Notes: You can make additions to this dish, like adding peas and/or carrots. Or how about some sauteed mushrooms? I think some toasted bread crumbs would also be a good addition. This is a very versatile and forgiving dish. There are no wrong answers.