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I made this thought and it was delicious! I read the comments before making it and since some people said there didn’t seem to be enough sauce, I made a few changes.
First, I used 10 oz of egg noodles since I wasn’t sure exactly how much 3 cups would be.
For the sauce, I used 8 oz diced mushrooms, 4 Tbsp butter, 3 1/2 Tbsp flour, 3/4 c chicken broth (plus an extra splash) and 1 1/2 c milk. I also added 1/2 tsp garlic powder, 1/4 tsp onion powder and 1 tsp Italian seasoning to the sauce. This didn’t take too long to thicken up once it started to simmer. After it was thickened to my liking, I removed the pan from the heat and stirred some grated (instead of shredded) parmesan. This resulted in an EXCELLENT sauce.
I stirred the noodles, chicken and sauce together in the pan, topped that with the shredded cheddar, then topped that with the breadcrumbs.
Based on how I made this, with the alterations, I will definitely be making it again! I think the recipe is a great base and can be adjusted to your own liking too.
Sad! I have made a TON of recipes from this site – a reliable source for me – this was my first ever Simply Recipes flop. I hope you can re-work the recipe as the proportions are off and I am having to re-do the sauce to make enough and it is not over an hour to prep.
Thanks for the feedback, Nikki! So sorry that the recipe didn’t work out for you.
Could the problem with the proportions be in the ingredient list–what is 3 cups of uncooked noodles? A weight for the noodles would be more accurate. Thanks!
I’ll look into getting the weight added, Cindy. Thanks!
The proportions for me were off and ended up with a sticky mess, not enough liquid. I am thinking there may be a misprint in the recipe, where it is printed the chicken broth at 1/2c but the picture shows the cook adding a whole cup. Didn’t notice the proportions were off until everything was combined. Ended up adding more broth to everything in the dish and eating it as is because I ran out of time. I couldn’t recoup the texture but it was still tasty!
Hi, Kim! Thank you so much for the feedback, though I’m really sorry that the dish didn’t turn out for you! I discussed it with Megan, the author, and we’ve adjusted the recipe to add up to a half cup of additional broth if needed for a loose, creamy sauce. The recipe post has been updated. Thanks again!
Do I have to cook the raw chicken first and then mix?
Yes! Cook the chicken first and then make the casserole.
If I wanted to skip the homemade sauce — how much canned cream of mushroom soup (not condensed) would I need?
Heather — I’d estimate about 1 1/2 to 2 cups? You want enough that the noodles and chicken are well-coated, but not so much that they’re swimming in it. Hope that helps!
What vegetables (if any) would you recommend adding for a little more nutrition?
Oooh! I love the idea of adding some veggies! I’d recommend onions, celery, carrots, and mushrooms.
I saw the picture and I new that I need to make it, so tempting. It wasn’t popular in Poland at all, but it makes me even more curious.
Hi Laura, Yes, you can freeze this! I would freeze it “uncooked”. you will need to extend the baking time if you bake it from frozen, and times will vary. Good luck!
Looks delicious! Do you think I could freeze it cooked? What about uncooked?