FAMILY - STYLE CREAMY CHICKEN AND NOODLES

It's about time I got back into the routine of making a casserole at the beginning of the week to enjoy during the week. I didn't have to go far from the Oatmeal Hermit Bars that I shared on Monday to find a good one to try in my Amish Cooking cookbook.

This is definitely a good one!

Click here for a printable version of just the recipe.

FAMILY - STYLE CREAMY CHICKEN AND NOODLES

8       ounces uncooked yolk-free wide egg noodles
4       cups water
1       lb boneless skinless chicken breast (I used one large one.)
1-1/2 cups chopped onions
3/4    cups chopped celery
1/2    teaspoon salt
1/2    teaspoon dried thyme leaves
1       bay leaf
1/8    teaspoon white pepper
1       can (10 ounces) condensed reduced - sodium cream of chicken soup, undiluted
1/2    cup nonfat buttermilk

Bring water to a boil in a Dutch oven over high heat. Add chicken breast, onions, celery, salt, thyme, bay leaf, and pepper. Return to a boil.

Reduce heat to low; and simmer, uncovered for 35 minutes.

Remove chicken and cut into 1/2 - inch pieces; set aside.













(Cook pasta according to package directions, omitting salt. Drain; set aside.)

Increase heat to high under Dutch oven. Return liquid to a boil.

Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat;

discard bay leaf.

Whisk in soup and buttermilk until well blended. (I had the stove on low heat while I did this.) 

Add chicken pieces and pasta; toss to blend.

Sprinkle with parsley, if desired.