MARSALA CHICKEN NOODLE CASSEROLE FROM SCRATCH
When I first got married, I really could barely cook at all. I remember that in college, my idea of fancy cooking was sautéing some bell peppers with chicken, putting it over rice, and covering all of it in epic amounts of soy sauce. But once I was married, and especially after I started having all them babies, I really wanted family dinner time to be a thing. My husband, who has many amazing talents, just doesn’t have the passion for cooking (or eating – HA!) that I do. So. I have kind of had to teach myself to cook. Cooking from scratch can feel really scary if you don’t feel comfortable in the kitchen, but I want the whole premise of my website and my blog to be that really anyone can look at one of my recipes and make it. I’m not doing anything fancy here when I cook from scratch. Just making really delicious food with really basic ingredients. This Chicken Marsala Noodle Casserole is the prime example. Simple and easy ingredients transformed into delicious recipe. The flavors in this are so incredible, my family fell in love with this immediately.
WHAT MAKES THIS THE BEST CHICKEN NOODLE CASSEROLE RECIPE?
There are a few little tricks that make this recipe over the top amazing. It ends up just being the ultimate in delicious comfort food.
TIPS AND TRICKS TO MAKE THIS MARSALA CHICKEN NOODLE CASSEROLE TURN OUT PERFECT
Cook your noodles while you are prepping everything else. It’s the perfect time to chop your veggies and make sure that you have all your other ingredients measured out. Because you are making your roux with the cooking liquid from the noodles, you kind of need the noodles to be finished before you continue. Making a roux (flour and fat cooked together to thicken a sauce) can feel intimidating, but it’s pretty simple. The key is being patient. Once you add your flour in, really slowly start adding the liquid. I literally go about a tablespoon at a time, waiting for the liquid to be incorporated before adding more. Some think this is a little over the top, but that little bit of extra time feels totally worth it in the end when I have this delicious perfect creamy sauce. Using a rotisserie chicken eliminates the step of cooking the chicken. Otherwise you can just boil it for 15 to 20 minutes and shred it. This recipe can be made the night before! Just leave the final cheese that goes on top off, adding that before you throw it in the oven the next day.
OTHER GREAT CHICKEN PASTA RECIPES
Chicken Noodle Casserole Creamy Cajun Chicken Pasta Southwestern Alfredo One Pot Pasta Spinach Artichoke One Pot Pasta BBQ Chicken Macaroni and Cheese
More delicious comfort food: New England Clam Chowder Philly Cheese Steak Casserole
