You guys, I’ve had a song stuck in my head for the last few days. SO ANNOYING.
Primarily annoying . . . because I DON’T KNOW WHAT SONG IT IS!
I’m guessing that this is the definition of getting old. Having a song stuck in your head, or like the idea of a song, and not being able to actually remember the damn song.
So normally when this happens, and yes, I’m that old, it’s happened before. Normally when this happens, I have at least like a sequence of four or five words that I can google and get the name of the song and play it and then the incessant itching in my brain stops. But this time? No, not so much. Just the tune, sort of and like three words . . . that weren’t actually in ANY SEQUENCE!
(If it seems like I’m yelling about this it’s because I AM. I’m going all Louis Black on you.)
So I texted my husband in a huff, because seriously if it was going to keep me awake at night, it had to be dealt with.
Do I have more important things that I should be doing? ABSOLUTELY.
Anyway. I texted Nathan:
“I have a song stuck in my head but I can only think of the melody and not the lyrics and I want to listen to it but I don’t know what to google. It’s making me crazy. Google needs a feature where I can hum a tune into it and then it finds the song.”
“There’s an app for that.”
Seriously. There is.
That bad news?
It turns out that if I had to save my life by humming, the results would be . . . . sad.
The good news?
If I had to save my life by baking a casserole that tastes like Chicken Noodle Soup, I would be made the Queen of England.
Chicken Noodle Soup Casserole! The noodles are boiled in chicken stock to really deepen the flavor of the casserole and give it that traditional chicken noodle soup taste. Then I threw in some bay leaves for good measure, celery, carrots, and chicken (#duh). I made a nice roux to get it all creamy, added some cheese and baked her up. And my picky pickerson eaters crowned me the Queen of England. The End.
Some notes on this recipe
- The noodles are cooked in chicken stock, I like just using chicken stock base, because it’s cheaper, so when the water for the pasta came to a boil, I just threw in like 6 teaspoons.
- When I tell you to slowly pour in the liquid after making your roux (the point in the recipe where you’ve mixed in the flour and are about to pour in the milk), I don’t mean a slow pour, I mean approximately a tablespoon of liquid, stir it in like crazy, approximately a tablespoon more and stir some more. That’s the only way to get the bad boy to thicken.
- Nathan hates onions, so this casserole has no onions. It should have onions. Throw in a diced smallish one with your celery and carrots.
- Make sure to taste the sauce once you add all the milk, that way you will know how much salt and pepper to add.
- 8 oz fussilli cooked in chicken broth
- 2 bay leaves
- 3 TBSPs unsalted butter
- 3 celery stalks, diced
- 3 medium carrots, diced
- 3 cloves garlic, minced
- 2 TBSPs all purpose flour
- 1 cup milk (I used skim)
- 1 tsp dried thyme
- 1 tsp dried basil
- salt and pepper, to taste
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded mozzarella, divided
- Preheat your oven to 425 degrees. Spray a 9 by 9 casserole dish with cooking spray and set aside.
- Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Drain and set aside.
- Melt the butter over medium low heat in a large sauce pan. Add the celery, carrots and garlic to the pan. Cook until the veggies are soft and tender.
- Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.
- Once all the milk is mixed in, add the thyme and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and and one cup of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1/2 cup of cheese.
- Bake for 10 minutes.
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