Recipe Background
This dish isn't lying; Sticks-To-Your-Ribs Casserole really does truly fill you and keeps you warm on even the coldest nights. The mix of juicy, savory chicken in a luscious, creamy sauce surrounded by tender egg noodles guarantees happy smiles and full bellies. Garden veggies and melty cheese both add joy and round out the flavor, ensuring it's as nourishing as it is delicious. Sticks-To-Your-Ribs Casserole isn't trying to do anything fancy; just bring a little light into your evening. Sounds like a worthy goal to us!
This dish isn't lying; Sticks-To-Your-Ribs Casserole really does truly fill you and keeps you warm on even the coldest nights. The mix of juicy, savory chicken in a luscious, creamy sauce surrounded by tender egg noodles guarantees happy smiles and full bellies. Garden veggies and melty cheese both add joy and round out the flavor, ensuring it's as nourishing as it is delicious. Sticks-To-Your-Ribs Casserole isn't trying to do anything fancy; just bring a little light into your evening. Sounds like a worthy goal to us!
Ingredients
- 4 tablespoons unsalted butter plus more for the baking dish
- 1 (8-ounce) bag extra-wide egg noodles
- 3/4 cup panko breadcrumbs
- 3 tablespoons olive oil
- 6 ounces sharp cheddar grated, divided
- 2 carrots sliced
- 1 bell pepper chopped
- 8 ounces mushrooms sliced
- 1 cup frozen lima beans thawed
- 1/2 yellow onion chopped
- 2 cloves garlic chopped
- 2 thyme sprigs plus more for garnish
- kosher salt to taste
- freshly ground black pepper to taste
- 1 pound ground chicken
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 3/4 cup heavy cream
Directions
- Preheat the oven to 425 degrees F.
- Butter a 3-quart baking dish.
- Cook the egg noodles in a pot of boiling salted water until al dente, according to the package directions. Drain the noodles.
- In a bowl, combine the panko, the olive oil, and 1/4 cup of the cheddar.
- Melt 4 tablespoons of the butter in a large skillet over medium-high heat.
- Add the carrots, the bell pepper, the mushrooms, the lima beans, the onion, the garlic, and the thyme to the melted butter.
- Season the veggie mixture with the salt and the pepper and cook, stirring occasionally, until tender, about 6-8 minutes.
- Add the chicken to the veggie mixture and cook, while breaking it up with a spoon, until the meat is cooked through, about 4-5 minutes.
- Add the flour to the chicken mixture and cook, stirring constantly, until the raw flour smell disappears, about 1 minute.
- Add the wine to the chicken mixture and cook until it has reduced by 1/2, about 2-3 minutes.
- Add the stock and the cream to the chicken mixture and bring it to a simmer.
- Cook the chicken mixture until it has just started to thicken, about 2-4 minutes.
- Discard the thyme sprigs.
- Combine the noodles, the chicken mixture, and the remaining cheddar in a large bowl and stir until the cheese has melted.
- Season the mixture with the salt and the pepper.
- Transfer the chicken mixture to the prepared baking dish.
- Top the chicken mixture with the breadcrumb mixture.
- Bake until the top of the casserole is golden-brown, about 10-12 minutes.
- Garnish the casserole with the thyme and serve.
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