Main Dishes

Here’s a modern take on a comfort food classic.

No, this is not the “Weight Watchers” version. This tastes GOOD because, as all cooks know, good fats make any food taste better. Take comfort in the fact that healthy fats are really, really good for your brain. Exercise more and eat well–your body and your spirit will thank you!

Here are a couple of quick tips:

1. Resist the urge to overcook the egg noodles. Cook no more than 6 minutes, drain thoroughly, & RINSE IMMEDIATELY with COLD water.  This will stop the cooking process in its tracks. You want the noodles to absorb some of the liquids from the recipe and have a nice flavor and texture. If you cook egg noodles normally, you’ll be disappointed in the texture of your casserole and any leftovers will taste “mushy” when you reheat a portion the next day.
2. After I speed-cool egg noodles for a recipe like this, I like to sprinkle them with about 1/4 teaspoon of salt and toss lightly. Set aside until needed. You’ll be surprised at how this simple step improves their flavor in the finished dish.
3. I always recommend using UNSALTED butter for all cooking, since the quality of the butter is usually better (salt can be used by butter manufacturers to mask off-flavors). Butter is better than margarine for both health reasons and for the finished taste of any dish.
4. This recipe is HEAVY on the vegetables and LIGHT on the meat. Try it; I think you’ll like it! If not, adjust to your own tastes (use 2 cans of chicken instead of 1, reduce celery, etc.)

Cooking is for FUN and JOY–it’s not a world filled with rules, regulations, do’s and don’ts, cans and can’ts–fix your food the way YOU like it–this is just a tried & true suggestion to help get you started creating your own family favorite version.  Salud!:

Chicken Casserole

3 cups dry Egg Noodles, cooked in boiling, salted water for 6 minutes (see above)
3 tablespoons Unsalted Butter
1 large Onion, chopped (about 2-1/2 cups)
6 ribs Celery Hearts, chopped (about 3 cups)—regular Celery will work just fine
1/2 teaspoon minced Garlic
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 14 oz can Cream of Chicken Soup
3/4 soup can Almond Milk (you can use regular milk or soy milk)
1 12.5 oz can Chicken Breast
1/2 12 oz Jar Roasted Red Peppers, drained and chopped (can substitute Pimientos, if needed)
1 14 oz can Corn, drained
1 cup Sour Cream
2-1/2 teaspoons Mrs. Dash Onion and Herb Salt-Free Seasoning
2-1/2 teaspoons Mrs. Dash Garlic and Herb Salt-Free Seasoning
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3 slices Wheat Bread (you can use white), processed to crumbs in food processor
2 tablespoons Unsalted Butter, melted

1. Preheat oven to 350 degrees.  Saute onion, celery and garlic in unsalted butter over medium heat until onion is transparent (about 6-9 minutes). Remove to a large mixing bowl and sprinkle with salt and pepper.
2. Add cream of chicken soup and almond milk. Stir until thoroughly combined.
3. Stir in chicken (break it up with your fingers), chopped roasted red peppers, and corn.
4. Stir in sour cream and Mrs. Dash Seasonings.
5. Add egg noodles and stir gently until well mixed.
6. Pour into a buttered large casserole dish.
7. Combine bread crumbs and melted butter in food processor, pulsing until nicely mixed.
8. Sprinkle buttered bread crumbs evenly over casserole.
10. Bake, uncovered, at 350 degrees for 45 to 50 minutes, until casserole’s edges are bubbly and bread crumbs are nicely browned.