CHICKEN NOODLE CASSEROLE WITH SOUR CREAM RECIPES

Steps:

• Preheat oven to 375°F. Lightly butter the insides of a large baking dish and set aside.Heat butter in a large heavy saucepan with tall sides over medium to medium-high heat. Add onion and celery and cook until just softened, about 5 to 7 minutes. Stir in garlic and cook for 1 minute more. Sprinkle flour over the top and stir lightly for 1 minute. Slowly add milk and half-and-half, and then simmer until mixture is lightly bubbling and thickened, stirring occasionally for about 5 to 7 minutes. Stir in Parmesan and dry mustard, and then season to taste with salt and pepper. Remove saucepan from heat and stir in peas.While sauce is cooking in the saucepan, cook noodles in a large pot of boiling salted water until just al dente. Drain noodles, reserving 1/2 cup of noodle cooking liquid. Transfer noodles to a very large mixing bowl. Pour warm sauce over noodles. Then add sour cream, Gruyere, dill, and chives, and fold to blend. Add reserved noodle cooking liquid a bit at a time until mixture is creamy and moistened to your liking (you may not want to use the full 1/2 cup of liquid). Fold in tuna, taking care to leave some chunks intact. Transfer mixture to prepared baking dish. Sprinkle with crushed potato chips. Tent dish loosely with foil and bake for 20 to 30 minutes, or until hot throughout. Remove foil and bake uncovered for another 5 to 10 minutes, or until top is golden brown and the filling bubbles. Remove from oven, sprinkle with a bit more fresh chopped dill and chives, and serve immediately.

Steps:

• Preheat the oven to 375F.
• In a small saucepan, bring the water and butter to a boil. Turn off the heat and add the stuffing mix. Put the lid on the saucepan and let it rest for a couple of minutes. Fluff with a fork to make it easier to sprinkle on top of the casserole.
• Heat ½ tbsp of butter in a large skillet and saute the onions, celery, and carrots. When chopping the veggies, try to make everything the same size. That way, you make sure there is a bit of each in every bite, and they cook evenly. Saute them for about 4-5 minutes or until they are soft.
• While the veggies are cooking, whisk together the undiluted condensed cream of chicken soup, mushroom soups, and sour cream until they are well combined. Do not add any liquid to this mixture.
• Spray a 9 x 13-inch casserole dish with cooking spray. It’s time to assemble the casserole, and we will do it in layers. The first layer is the shredded chicken. Layer the chicken on the bottom of the casserole dish.
• Next comes the veggie layer. Place the sauteed veggies evenly on top of the shredded chicken. It is important to distribute the veggies evenly, so every bite has veggies on it.
• Third layer is the soup mixture. Pour it evenly on top of the veggies. Remember not to add any water or liquid to the soups. They have the right amount of moisture for the casserole.
• Time for the top layer. Sprinkle the Stove Top stuffing mixture on top of the soup mixture. Try to distribute the stuffing evenly over the whole casserole.
• Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.