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Chicken Noodle Casserole. real food ~ real simple ~ real good  

Hamilton Homestead
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Comfort food that's easy to make, and you can customize to your liking & the ingredients you have on hand. Let's get going.
Chicken Noodle Casserole
1 lb. Medium size pasta
8 cups Chicken Broth
1/2 cup butter, (1 stick)
1 cup Green Beans & 2-3 cups onions, celery, carrot, and mushroom medley,
OR 3-4 cups frozen vegetable medley (peas, corn, green beans, etc.)
¼ cup fresh parsley, OR 1 Tbls dried parsley
2 Tbls minced fresh garlic, OR ¾ tsp dried garlic
½ cup flour
1 tsp dried Thyme
¼ tsp white pepper
2 Tbls minced & dried, sweet red peppers
1 cup heavy Cream, OR 1 can condensed cream of mushroom/chicken soup
salt & pepper to taste
Topping
½ cup melted Ghee OR Butter
1 ½ cups Panko or Bread Crumbs
1 Tbls dried Parsley

Опубликовано:

 

18 сен 2024

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Комментарии : 9   
@angelspodcast1111
@angelspodcast1111 3 дня назад
Now that looks amazing ❤ love it 👍🏽
@HamiltonHomestead
@HamiltonHomestead 3 дня назад
Thank you, Angel 💞💕💓
@AnnePenland-js7yh
@AnnePenland-js7yh 4 дня назад
Looks amazing.
@HamiltonHomestead
@HamiltonHomestead 3 дня назад
Hello sister!!!!
@nelliejewell2665
@nelliejewell2665 3 дня назад
Nummy!
@HamiltonHomestead
@HamiltonHomestead 2 дня назад
Thank you for watching and commenting! I hope you find our channel inspirational, maybe a little fun, and hopefully entertaining. 💞
@AlmostaGreenAcre-zs5eu
@AlmostaGreenAcre-zs5eu 4 дня назад
Good evening Adriene 😃Such a yummy looking casserole. I've never made a roe (I've always mixed corn starch with water and added that. What do you think the difference is?) or tried white pepper, lol. Now that I know white pepper has more heat, I want to try it. Thanks for sharing my friend. Big thumbs up 👍
@HamiltonHomestead
@HamiltonHomestead 3 дня назад
Hello Krista! Here’s a quick summary of the different uses for a Roux vs a Cornstarch slurry. Both are great thickeners but there are some differences in how they taste and are used. A roux is used before the liquid is added, and a cornstarch slurry is added after the liquid is added. A roux has more flavor because it is made with fat and flour, so it is often favored for rich & savory dishes, where as cornstarch is more neutral and works well for more delicate dishes. That’s how I use them anyway. It’s always good to hear from you, my friend!!!
@AlmostaGreenAcre-zs5eu
@AlmostaGreenAcre-zs5eu 3 дня назад
@@HamiltonHomestead Thanks so much for the info. I will have to try a roux sometime 🙂Have a blessed day my friend.
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