Tarragon Thyme Ground Chicken Casserole from Alexandersmom.com

Happy Anniversary!

Celebrating Alexandersmom.com Second Year!

Check out our brand new header

Lots of healthier and delicious recipes to come

Thank you to all our loyal supporters for coming back recipe after recipe! We are looking forward to another year.

Using ground chicken is a quick short cut for making a chicken casserole. All you do is brown the meat instead of having to poach or roast the chicken and cut it up. It’s a huge time saver.

Casseroles are great because there is usually enough left over for us to get another meal. They are great on a cold night.

Enjoy!

Avec Amour, Victoria & Alexander

P.S. Alexander painted a rainbow heart for everyone to say thank you!

Tarragon Thyme Ground Chicken Casserole

Yield – 8 Servings

2 Cups Egg Noodles

10 oz Box of Frozen Mixed Vegetables

1 1/2 pounds Ground Chicken

2 Tablespoons Olive Oil

2 Medium Onions, 1 1/2 Cups chopped

3 – 4 Celery Stalks, 1 1/2 Cups sliced

1 1/2 Tablespoons Butter

2 Tablespoons All Purpose Flour

2 1/2 Cups Milk

10 oz Jar of Mushrooms, sliced drained

1 1/2 teaspoons Dried Thyme

1 1/2 teaspoons Dried Tarragon

1 Tablespoon Worchestershire Sauce

1/2 teaspoon Salt

1/2 Cup Slivered Almonds

1. In a 3 quart pot bring water to a boil, cook pasta to al dente, rinse under cold water,

set aside, remove vegetables from freezer and let defrost.

2. Pre-heat oven to 350 degrees. In a skillet over high heat add 1 Tablespoon of olive oil, brown ground chicken

until golden brown edges, set aside.

3. In a 3 quart or larger pot over high heat add 1 Tablespoon of olive oil, sauté onions until golden,

add butter,

add celery and sauté for 2 minutes, add flour

and stir occasionally for 2 minutes,

add milk,

continue to stir until milk comes to a boil and thickens, reduce heat,

 

thyme, tarragon, Worchestershire sauce and salt, add mushrooms

stir, remove from heat.

4. Add chicken,

add vegetables and noodles pour into a greased 2 1/2 quart baking dish,

sprinkle top with almonds, bake for 30 – 35 minutes until golden brown on top.

Tarragon Thyme Ground Chicken Casserole from Alexandersmom.com

Yield: 8 Servings

Ingredients

  • 2 Cups Egg Noodles
  • 10 oz Box of Frozen Mixed Vegetables
  • 1 1/2 pounds Ground Chicken
  • 2 Tablespoons Olive Oil
  • 2 Medium Onions, 1 1/2 Cups chopped
  • 3 - 4 Celery Stalks, 1 1/2 Cups sliced
  • 1 1/2 Tablespoons Butter
  • 2 Tablespoons All Purpose Flour
  • 2 1/2 Cups Milk
  • 10 oz Jar of Mushrooms, sliced drained
  • 1 1/2 teaspoons Dried Thyme
  • 1 1/2 teaspoons Dried Tarragon
  • 1 Tablespoon Worchestershire Sauce
  • 1/2 teaspoon Salt
  • 1/2 Cup Slivered Almonds

Instructions

  1. In a 3 quart pot bring water to a boil, cook pasta to al dente, rinse under cold water, set aside, remove vegetables from freezer and let defrost.
  2. Pre-heat oven to 350 degrees. In a skillet over high heat add 1 Tablespoon of olive oil, brown ground chicken until golden brown edges, set aside.
  3. In a 3 quart or larger pot over high heat add 1 Tablespoon of olive oil, sauté onions until golden, add celery, sauté for 2 minutes, add butter, when melted add flour and stir occasionally for 2 minutes, add milk, continue to stir until milk comes to a boil and thickens, reduce heat,add mushrooms, thyme, tarragon, Worchestershire sauce and salt, stir, remove from heat.
  4. Add chicken, vegetables and noodles, pour into a greased 2 1/2 quart baking dish, sprinkle top with almonds, bake for 30 - 35 minutes until golden brown on top
http://www.alexandersmom.com/2018/02/07/tarragon-thyme-ground-chicken-casserole-from-alexandersmom-com/

 

Leave a Reply

Your email address will not be published. Required fields are marked *