I recently made one of my favorite comfort foods: egg noodles, chicken, vegetables, and a warm cream sauce, all baked together. Add to that the fact that it heats up wonderfully and tastes just as good a day or two later (it has never lasted longer than that for me to know if it’s still good a week later!), and this recipe is a winner. Enjoy!
-1/2 c butter
-1 T chicken stock base
-1/2 c diced onion
-1 t garlic powder
-2 c milk
-1 c half-and-half
-3 c boiling water
-3/4 c flour
-1/4 t pepper
-1 t salt
-1/2 t Italian seasoning
-45 oz vegetables ( equivalent to three cans, or you can use frozen or fresh–I used peas, corn, and carrots)
-2 small cans of mushroom pieces, chopped finely
-4 cups cooked, diced chicken (dark or white meat, whichever you prefer)
-6 c (12 oz) egg noodles
Boil the egg noodles in salted water until tender. While they are cooking, melt the butter in a large skillet. Add the chicken base, onion, and garlic powder, then add the milk, half-and-half, and water. (I used the hot water from my noodles since they were done cooking at this point.) Add the flour and seasonings and whisk together to form a sauce. Add flour or water if you want it thicker or thinner–it should be like a heavy cream soup.
Add the vegetables and meat and cook until hot.
Divide the cooked noodles between three 8×8 pans or pie plates and divide the vegetable/meat/sauce over the top.