Dinner on Wednesdays have to simple and something that Big Kid can eat quickly (hopefully) and without fuss. He has his Mandarin class at 6pm which means we have to be out of the house by 5.45pm which means he has to start eating at 4.45pm. Yes, he needs an hour because he can be that slow at eating. I usually serve pasta or fried rice/noodles on Wednesdays.
Today I made the Tuna Casserole recipe from the new PBS Kitchen Explorer website except I used leftover chicken salad instead of tuna. And I didn’t have celery but I have a bag of carrots. And I didn’t have chicken bullion cubes so I used chicken stock concentrate. I used safflower oil instead of butter. And I didn’t have mushrooms too. Okay, so I made a chicken casserole that resembles the tuna casserole. It turned out great, just the way the tuna casserole was supposed to taste, I think, except there’s no tuna, there’s chicken… you get what I mean.
Chicken Casserole Recipe
6 oz dried curly egg noodles
1 medium onion, finely chopped
2 tablespoons cooking oil
2 carrots, finely chopped
1 teaspoon salt
1 cup water
2 teaspoon Maggi chicken stock concentrate
1 cup whole milk
2 tablespoons cornstarch
1 cup package shredded medium Cheddar cheese, divided
3/4 cup frozen peas
1/4 cup frozen corn
5 oz chicken salad (steamed chicken breast, chopped and mixed with mayonnaise)
1/2 teaspoon pepper
1 cup potato chips, gently crushed into smaller pieces
1. Preheat oven to 375°F.
2. Cook noodles in a large pot of salted boiling water according to package directions until al dente. Drain noodles and set aside.
3. Sauté onion in oil in a 12″ heavy skillet over medium heat for five minutes. Add carrots and salt and cook for five minutes longer.
4. Dissolve chicken stock concentrate in water and stir in.
5. In a small bowl, whisk milk and cornstarch until completely dissolved. Add the milk mixture and 3/4 cup of cheese to the skillet and stir everything until well incorporated and sauce is nice and thick.
6. Add noodles, peas, corn and chicken and gently fold them in.
7. Season with pepper and additional salt to taste.
8. Sprinkle remaining cheese and crushed potato chips evenly on top.
9. Bake for 25 minutes or until golden brown on top.
(If you don’t have a oven-proof skillet, pour casserole into a 9″ x 13″ baking dish after Step 7 before continuing.)