Рецепт Copycatting a Stouffer's Oldie but Goodie.
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Copycatting a Stouffer's Oldie but Goodie.
Before every food company converted their frozen meals to be microwaveable; the containers were aluminum and the plastic or cardboard covers needed to be removed first before heating. One of my very favorites was Stouffer's "Escalloped Chicken and Noodles"; chunks of white meat chicken, veggies and egg noodles in a luscious, creamy sauce. Alas, Stouffer's went the microwave route also; the containers became thin plastic with plastic wrap covers that stayed on, and the food stuck to. Not only that, the portions became smaller, but the prices almost doubled; now what the heck is that all about!?!
So in 2007, I decided I'd had enough of this nonsense, and set upon making a copycat version of my own. I purchased one more entree, heated it up and then analyzed it...the taste, textures, smell, what ingredients I could readily see or taste. I'm sure if I was a scientist in a lab, I could have come up with an almost perfect copycat recipe; but I'm not and I'm still happy with the end result.
Using canned creamed soups saved me the trouble of using heavy cream which could break in a sauce if not cooked properly. Adding chicken broth provided extra moisture for the egg noodles, so they did not harden up during the baking process. I used fresh onion, red bell pepper and mushrooms, so their flavors are prominent in the dish now instead of just hinted at. If you're looking for a quick and easy casserole, I believe you'll enjoy this one.
Escalloped Chicken and Noodles
Ingredients:
- 4 Tbsp butter
- 1 cup sliced mushrooms
- ½ cup diced onion
- ½ cup diced red bell pepper
- 4 Tbsp flour
- 4 cups cooked and shredded white meat chicken
- ½ tsp ground black pepper
- 1 (14.5 oz) can chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 (8 oz) package medium width egg noodles, cooked
- 1/2 cup plain, fine bread crumbs
Preparation:
Preheat oven to 350 F. and spray a 3 quart casserole dish with nonstick spray.
In 10 inch skillet, medium-high heat, melt butter and sauté mushrooms, onion and red bell pepper until softened, but not browned; add flour and mix well.
In large mixing bowl, combine sautéed vegetables, chicken, pepper, broth, creamed soups and noodles.
Spread mixture into casserole dish; sprinkle bread crumbs on top. Bake 30-35 minutes; until sauce is bubbling and bread crumbs are golden brown.
Makes 8 servings.
Mary Cokenour