Chicken Divan & Egg Noodle Casserole
Modified from Rachael Ray via For the Love of Food
For the cream sauce:
1 tbsp vegetable oil [they used olive oil (EVOO)]
4 tbsp butter [they also used to coat the pan, I just used Pam on the pan]
1 small onion, diced [they used shallots]
4 tbsp flour
2 cups chicken stock [I used bouillion cubes]
2 cups heavy cream
1/4 teaspoon nutmeg, ground
Salt and pepper (to taste)
1 (15oz can) cream of mushroom soup [okay, so I'm used to condensed, so bought it without thinking about it, so I mixed in the water and then measured]
1/2 cup dry white wine [I used extra chicken broth]
1 pound broccoli florets
1 pound extra wide egg noodles
3 chicken breasts, cooked & diced
2 1/4 cups Mozzarella cheese, shredded
1 1/4 cups fresh Parmesan cheese, grated [I just bought the bagged shredded stuff my store sells]
Bring a large pot of water (or two) to a boil for the broccoli and egg noodles. Preheat oven to 375 degrees.
Meanwhile, cook the egg noodles and broccoli. They cooked them together in the same pot, just starting the egg noodles first and then adding broccoli with 5 minutes left. I cooked them separately as I like my broccoli actually cooked - I'm not a fan of this "barely" cooking trend. I actually steamed the broccoli while I boiled the noodles. In any case, just get them cooked.
Add the creamy mushroom sauce, 2 cups of the mozzarella, 1 cup of the Parmesan, and the chicken to the pot and toss the noodles & broccoli to coat in the sauce mixing well. To prepare the casserole, lightly coat a 9x13 casserole dish with Pam (or butter) then transfer the cream-of-mushroom noodles to the dish and top with the reserved shredded cheeses. Bake for about 15 minute or until bubbly. They broiled it at the end, but honestly it was browned enough for me without that.