Posts Tagged ‘365 no repeats’

Chicken Divan and Egg Noodle Bake

Monday, August 10th, 2009

This recipe is adapted from the Rachel Ray 365 No Repeats Cookbook that I got from mom for my birthday, and highlights one of the cool things about the cookbook. It’s organized around “Master Recipes,” followed by variations on the the theme. The master recipe in this case is a “Wild Cream of Mushroom Egg Noodle Bake, Hold the Canned Soup.” And if you’ve read the blog, pretty much ever, you know that we don’t do mushrooms around here.

Still, I liked the idea of ditching the canned soup and making my own. Even though, a can cream of mushroom soup is the foundation of every casserole, I’m not that big of a fan. It’s gray, and loaded with sodium and just kind of blah. Of course, cream of mushroom casserole doesn’t have much without the mushrooms, so I skipped the “master recipe” and went straight to one of the variations, a Chicken Divan casserole.

Didn’t miss the mushrooms at all, by the way.

IMG_2217

Chicken Divan & Egg Noodle Bake

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons butter, divided
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock or broth
  • 1 cup whole milk or cream
  • 1/8 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper
  • 1 pound broccoli florets
  • 1 shallot, thinly sliced
  • 1 pound chicken tenders, diced
  • 4 slices bread, cubed
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/3 cup dry white wine
  • 1 pound egg noodles
  • 1 to 2 tablespoons butter, softened
  • 3/4 pound Emmentaler cheese, shredded

1. Bring a large pot of salted water to a boil for the egg noodles.

2. To make the mushroom sauce: Heat a medium saucepan over medium heat. Add the olive oil and butter. When the butter is melted, sprinkle in the flour, and cook 1 minute, to cook out the raw taste. Whisk in the chicken stock, bring it all to a bubble, then stir in the milk. Reduce the heat to low and simmer. Season the sauce to taste with salt, pepper, and freshly grated nutmeg.

3. To make the casserole, heat a nonstick skillet over medium high heat. Add two tablespoons of extra virgin olive oil and the shallots. Cook for one minute, then add the chicken tender pieces and continue cooking until lightly browned and cooked through, about 6-7 minutes. Add the wine and deglaze the pan. Reduce the heat to medium low, and let the liquid cook off.

4. Meanwhile, preheat the broiler to high. While the chicken cooks, cook the egg noodles in the boiling water, until al dente. Drain the noodles and return them to the hot pot. Add the cream sauce to the pot and toss the noodles to coat in the sauce.

5. Cook the broccoli in salted boiling water for 5 minutes. Drain and reserve.

6. To make the croutons, melt 2 tablespoons of butter in nonstick skillet. Toss with the bread cubes and continue cooking, stirring frequently, until toasted all around.

7. Lightly coat a casserole dish with softened butter, then transfer the noodles & sauce to the dish and top with the chicken, broccoli, and croutons. Sprinkle with the shredded cheese, and place under the broiler until the cheese melts and is brown at the edges.

Note: This was pretty tasty. I’d probably try it again. I thought that the sauce was a touch on the thin side, and so I baked the casserole, instead of just melting the cheese under the broiler like the recipe suggested. I think the broiler would’ve been the right move, though. It got a little too dried out after baking.

Pretzel Crusted Chicken with Cheddar Cheese Sauce

Tuesday, July 21st, 2009

Pretzels and cheese…kind of a no-brainer, that one. This dish takes the salty crunch of pretzels as a breading for juicy chicken breast cutlets. The chicken’s finished with a creamy sharp cheddar cheese sauce, with a spicy note of mustard.

This was one of the first dishes to catch my eye flipping through my new Rachael Ray cookbook, 365: No Repeats.

I enjoyed cooking from this book. The recipe was easy to follow, and while I’ve heard that people take issue sometimes with the promise of a 30 minute meal, I think this chicken dish came together in about that time.

IMG_2178

Pretzel-Crusted Chicken Cutlets with Cheddar Cheese Sauce
Adapted from Rachael Ray’s 365: No Repeats.

  • 4 boneless, skinless chicken breasts, pounded to about 1/2 inch thin
  • 5 ounce bag of salted pretzels, any shape
  • 1 tablespoon fresh thyme leaves, chopped
  • freshly ground black pepper
  • 2 eggs
  • oil for frying
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups grated extra-sharp Cheddar cheese
  • 2 heaping tablespoons spicy mustard
  • kosher salt

1. In the bowl of your food processor (or if you don’t have a food processor, this can be done by hand in a ziploc bag), grind the pretzels into fine crumbs. Transfer the pretzels to a shallow dish or pie plate and add the thyme and cracked black pepper.

2. In a second shallow dish or pie plate, lightly beat the two eggs with a little bit of water. Working one at a time, coat the chicken breasts in the pretzel crumbs, then in the eggs, and then in the pretzels again.

3. Preheat a large skillet with 1/4 inch of vegetable oil. Add the breaded chicken breast cutlets to the hot oil and cook in a single layer about 3 or 4 minutes per side. You may need to fry the chicken in two batches to get it all to fit. When the chicken is cooked through, the juices will run clear and the breading will be evenly browned.

4. While the chicken is cooking, make the cheese sauce. In a medium sauce pan over medium heat, melt the butter and add the flour. Cook for one minute, to remove the raw taste of the flour, then whisk in the milk. Let it come to a bubble, then stir in the shredded cheese and mustard. Add salt and pepper to taste. Remove from heat.

5. Serve the fried chicken cutlets with a drizzle of cheese sauce.

Note: I liked this dish, but I screwed up and accidentally bought unsalted pretzels, which left the whole thing lacking in salt (duh!). Still, it was pretty good without the salt, and would’ve definitely been a keeper if it had been properly seasoned. Oops! I steamed some broccoli to go with the cheese sauce for David, and I suppose if you like broccoli, that was a real success. We had plenty of cheese sauce for the chicken, the broccoli, and even to dip some chips in later that weekend. :)