CHICKEN AND TUNA CASSEROLE RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Grease a 2-quart casserole dish.
• Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
• In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
• Add in the tuna or chicken; mix to combine.
• Combine the mixture with the cooked egg noodles.
• Transfer to prepared greased baking dish.
• Sprinkle top with the broken Ritz crackers.
• Bake for about 25 minutes.

Steps:

• Heat a large pot of water for noodles
• Preheat oven to 400°F, rack at center
• For tuna, in large skillet, melt butter over medium heat
• When it foams, add mushrooms and turn up heat a bit to brown, then lower back to medium, add celery, shallots or onion, garlic, leeks, thyme, salt, black pepper and white pepper
• Soften a couple of minutes, stirring frequently, add sherry and let it absorb and reduce, add flour and stir again, stir or whisk in broth and cream, simmer to thicken, then add tuna and lemon juice
• For chicken, in large skillet, melt butter over medium heat
• When it foams, add carrots, celery, shallots or onion, leeks, thyme, salt, black pepper and white pepper
• Soften a couple of minutes, stirring frequently, add sherry and let it absorb and reduce, add flour and stir again, then stir or whisk in liquids, add peas and chicken and simmer to thicken a bit
• In either method, while sauce reduces, cook noodles 5 minutes in salted water, then drain and add to sauce
• Transfer to casserole
• Combine crackers or crumbs, cheese, celery tops and parsley, sprinkle over casserole, and bake to lightly brown, about 7 to 10 minutes
• Top with fried onions, if using