Egg Noodle Casserole with Chicken

Ingredients

• Egg noodles for wok 5 oz
• Salt 2 spoons
• Celery stalk 1 piece
• 33% Cream 0 fl oz
• Skin-On Chicken Breasts 5 oz
• Cheshire Cheese 5 oz
• Butter 4 spoons
• Breadcrumbs 0 oz
• Sun-Dried Tomatoes 0 oz
• Chicken Broth 5 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

In a pot, bring 1 liter of water to a boil, add the chicken breast, bring it to a boil again, reduce the heat to medium, and cook for 20 minutes.

Step 3

Cool the chicken and chop it finely.

Step 4

Finely chop the celery.

Step 5

Grate the cheese using a coarse grater.

Step 6

In a saucepan, combine the chicken broth and cream, add the celery, bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Step 7

Add the chicken and cheese, and cook while stirring until the cheese has melted.

Step 8

In a large pot, bring water to a boil with salt in the ratio of 1 tablespoon of salt for every 1 liter of water.

Step 9

Add the egg noodles to the pot and cook for 40 seconds.

Step 10

Then drain the noodles in a colander and rinse them quickly.

Step 11

Add the noodles to the chicken and mix everything well.

Step 12

Preheat the oven to 375°F. Grease the surface of a baking dish with butter.

Step 13

Pour the casserole mixture into a baking dish.

Step 14

Combine the breadcrumbs with 2 tablespoons of butter and rub them together.

Step 15

Sprinkle breadcrumbs over the surface of the casserole. Bake for 25 minutes.

Step 16

Finely chop the sun-dried tomatoes.

Step 17

Serve the casserole on plates. Sprinkle with chopped sun-dried tomatoes and serve.