Ingredients
- 1 + 1/4 pounds boneless, skinless chicken breast or about 3 cups cooked chicken, cut in bite-size pieces
- coarse salt and fresh black pepper
- 1 - 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon dijon or yellow mustard
- 1/3 cup grated parmesan cheese
- 1 + 1/2 cups sour cream
- 1 tablespoon fresh chopped parsley
- 1/4 cup poppy seeds (I like Bob's Red Mill )
- 8 ounces egg noodles
- Topping:
- 2 tablespoons seasoned bread crumbs
- 1 tablespoon butter, cut into small pieces
Instructions
- If starting with cooked chicken skip this step and go right to step 2! Cut the chicken into large bite-sized pieces and season well with salt and pepper. Heat enough oil to generously cover the bottom of a large skillet over medium heat. Add the chicken and cook, turning to brown on all sides. Remove from heat and allow to cool.
- In a medium saucepan melt the butter over medium-low heat, whisk in the flour and cook 3 minutes, stirring often. Slowly whisk in the milk and mustard. Turn heat up and bring to a simmer, cook 3 - 4 minutes, stirring often.
- Turn off the heat, whisk in the parmesan and let it cool slightly.
- Meanwhile cook the egg noodles in plenty of salted water to al dente. Preheat the oven to 400 degrees F and grease a 9 x 13 or similar sized casserole with butter.
- Add the sour cream to a small bowl and whisk in a few tablespoons of the warm sauce, one at a time to temper it. Whisk the sour cream into the sauce, then stir in the parsley, poppy seeds, 1 teaspoon coarse salt and about 1/4 teaspoon black pepper.
- Once the noodles are cooked, drain and add them back to the saucepan with the chicken and the sauce. Mix well and pour into the buttered casserole dish.
- Sprinkle the bread crumbs over top then dot with the butter. Bake for 25 minutes. Let sit 5 minutes before serving.
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