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| Photo from The Salty Marshmallow |
A couple of things. See that 1/4 tsp of cayenne? Yah. I used the wrong measuring spoon and put in 3/4tsp cayenne. This was so freakin hot. My lips were en fuego by the third bite.
But aside from that, I didn't bake this with the topping. I am not a fan of baked pasta (unless it's lasagna). This was creamy and delicious though. Super comforting and I'd make this again in a heart beat.
One Pot Chicken Noodle Casserole
Recipe from The Salty Marshmallow
FOR THE CASSEROLE:
4 T Butter
1 Small Yellow Onion Chopped
3 Stalks Celery Diced
½ c Diced Carrots
3 Cloves Garlic Minced
1 T Dried Thyme
½ tsp Ground Mustard
¼ tsp Ground Cumin
¼ tsp Cayenne Pepper
¼ c All Purpose Flour
Salt & Pepper to taste
4 c Chicken Broth
12 Ounces Egg Noodles
3 c Cooked Shredded Chicken
FOR THE TOPPING:
2 T Butter Melted
1 c Panko Breadcrumbs
1 T Chopped Parsley Dried or Fresh
Pinch Salt
FOR THE CASSEROLE:
Melt the butter in a large and deep oven safe pan or dutch oven over medium-low heat.
Add in the diced carrots, celery, and onion and stir to coat with butter. Cover the pot with a lid and allow the vegetables to cook, stirring occasionally for 6 minutes.
Remove the lid and add the garlic to the pot, stir constantly for about 30 seconds.
Add the thyme, ground mustard, cumin, cayenne, flour, and salt and pepper to taste to the pot.
Cook stirring constantly for 2 minutes to cook the flour.
Slowly pour in the chicken broth while stirring constantly until smooth.
Add the noodles and shredded chicken to the pan. Simmer, stirring occasionally to submerge the noodles under the broth until cooked through, about 8-10 minutes.
Serve immediately as is, or follow directions to make the topping.
FOR THE TOPPING:
Preheat the oven to broil/high.
Combine the melted butter in a medium bowl with the panko, parsley, and salt.
Top the casserole evenly with the breadcrumb mixture and broil for 2-3 minutes just until golden brown.
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