I cooked a roast chicken at the weekend. I love cooking a roast chicken. It makes for a great economy. You end up with a great meal on the day along with several more options.
Depending on the size of the chicken you can get at least one additional meal from it. If it is a large chicken you may also get some sandwiches, and then with the spent carcass you can always make a delicious soup!
My mother always said I could make the sole of a boot taste good. I have to say I have never had any complaints when it comes to feeding my family leftovers.
Nobody ever turned up their noses at any second hand meal of mine. I guess mom was right, I do know how to put the flavor into things.
This is one of my favorite casseroles. I know it says "Chicken Noodle Casserole," but I think that a sturdier pasta holds up better in this.
I like to use fusilli pasta twists. And I use the whole wheat ones as well. This ups the fiber conten and makes it a bit more gi-friendly. As a diabetic that matters.
To that end I have also cut the amount of pasta in half. I doubled the amount of vegetables from my original recipe.
That means half the carbs and twice the nutrition! I can honestly say you will not notice the difference in the least flavor or consistency wise. It is every bit as delicious as the original.
Also as cauliflower is white, you fool the eye into thinking there is plenty of pasta in the dish. We eat first with our eyes.
Yes, I have used a can of cream of chicken soup, but I am not a canned soup snob. It has its uses and this is a brilliant one. You can opt for a low fat low sodium one if it really bothers you, or make a basic 2 cup sized cream sauce using half chicken stock and half milk.
If there is a downside to this, it would be that there is plenty of cheese. Sorry about that. You can opt for a low fat cheddar if you wish.
I prefer the sharp/strong cheddar for the casserole itself as it gives the best flavor all round. You get a lot more bang for your buck!
I have used an Italian Garlic Seasoning mixture to flavor the chicken. It has plenty of zip. Just cut up your chicken and stir it together with the seasoning before mixing it into your pasta, etc. It will give everything plenty of flavor.
I do not add any extra salt to things. People are free to add salt at the table if they wish. I just think it is better for people to add any extra seasoning they want themselves. Some people like their food extra salty, we do not.
This recipe does make six servings, which can be a lot for a smaller family. I always break it down into two individual casseroles. I freeze one prior to baking, and bake the other for on the day.
To freeze it unbaked, simply wrap it airtight. I use a couple of layers of cling film and then a final layer of aluminum foil, adding a freezer label with the contents and date written on it so there is no confusion at a later date!
When it comes time you want to cook it simply place in the refrigerator overnight to thaw. Unwrap and leave the casserole on the counter for half an hour, while you are pre-heating your oven.
I think it is a smart thing to bring casserole dishes to room temperature before putting them into the oven if they are really cold. I wouldn't want to have one crack from a sudden temperature change!
This is also a great casserole to make ahead. If you know you are going to be rushed for time on the day, just make it up the night before, ready to pop into the oven when you get home.
Allow it to cool completely then cover tightly and refrigerate. You can keep it in the fridge for up to two days prior to cooking.
When you are ready to cook it, remove it from the fridge. Let it sit at room temperature for about half an hour.
Add five minutes to the initial cook time, uncover and then continue as per the recipe instructions. Easy peasy.
If you are not fond of broccoli and cauliflower you can easily substitute vegetables you do like. You can use the equivalent amount of a frozen vegetable mix. You can also use a frozen country mix of vegetables, which includes carrot, broccoli and cauliflower. If you are using frozen vegetables you will not need to add them to the pasta cooking water. Simply put them in a bowl, cover with boiling water and then allow to sit for a minute or so before draining and using in the recipe.
This is an incredibly versatile recipe. If you don't have any leftover cooked chicken, you can poach two chicken breast fillets and cube to use in its place.
You could also use leftover roast pork instead of chicken if that is what you have. It works beautifully. After all it is not called the other white meat for nothing!
I call this classic comfort food. Easy to make and easy to eat! Not wasteful in the least. Not too fancy and very family friendly. What more could a person ask for!
Chicken Noodle Casserole
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Ingredients
- 1 1/2 cups (175g) dry fusilli pasta twists
- 2 cups of cubed cooked chicken
- 1 1/2 tsp Italian garlic seasoning
- 1/4 tsp black pepper
- 1 (10.5 ounce) (295g) tin of condensed cream of chicken soup, undiluted
- 1 cup (120g) dairy sour cream
- 1/2 cup (120ml) semi skimmed milk
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups (245g) grated strong cheddar cheese
- 1 cup (123g) grated medium cheddar cheese
- a handful of crispy fried onions (in North America, French's) (can also use cracker crumbs)
Instructions
- Bring a large pot of lightly salted water to the boil. Add the pasta and cook to al dente according to package directions, adding the broccoli and cauliflower for the last 4 to 5 minutes. Drain well.
- Preheat the oven to 190*C/375*F/gas mark 5. Butter a 9 by 13 inch casserole dish.
- Mix the garlic Italian seasoning together with the pepper and cubed chicken, making sure the chicken is well coated.
- Whisk the soup, strong cheddar, milk and sour cream together in a bowl. Stir in th chicken, pasta and vegetables. Spread into the prepared baking dish. Sprinkle with the medium cheddar and fried onions. Cover tightly with a sheet of buttered aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes.
- Serve hot and enjoy!
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