From the Kitchen of The Cookworm

Chicken Noodle Bake with Vegetables and Mushrooms

Makes 2 large dinners or 3 small dinners

Ingredients

• Oil for sautéing
• Salt and pepper to taste
• 10 chicken thighs or 6 chicken breasts or a mixture of both – cut into 1 inch cubes - $5.00
• 1/3 cup diced carrots
• 1/3 cup diced celery
• 1/3 cup diced onion
• 2 cups fresh sliced mushrooms - $2.00
• 2 total cups of one or a mixture of the following - $3.00

• artichokes canned and packed in water – not marinated
• fresh asparagus cut into 1 inch pieces
• yellow squash  or zucchini cut into 1 inch cubes
• frozen peas

• 1 stick of butter
• 8 tablespoons of flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup cream
• 1 - 12 ounce bag of egg noodles - $1.00
• 3 cups Parmesan, Swiss or Gruyere cheese, grated - $2.00
• 2-3 tablespoons of lemon juice (1 lemon if you’re using fresh + a bit of the zest)

Instructions

Season the chicken and then sauté in a tablespoon or so of oil until it is lightly golden and juices run clear. Remove to a large mixing bowl.

Season the carrots, celery and onion and then sauté in a tablespoon or so of oil until the onions are translucent and the carrots are tender. Remove to the large mixing bowl with the chicken.

Season the mushrooms and vegetables and then sauté in a tablespoon or so of oil until tender. Remove to the large mixing bowl with the chicken.

In a stockpot, melt the butter over medium high heat, add the flour to create a roux and then stir and cook until the mixture is a dark golden color, but not brown. The next step will go very quickly and requires attention…Add the chicken broth in ½ cup quantities stirring quickly not allowing the mixture to become lumpy, and then add the milk and cream. Then stir in the lemon juice and lemon zest. Pour this over the chicken mixture and stir well.

Pour the noodles into a heat proof mixing bowl. Boil 8 cups of water and pour over the noodles.  Let the noodles sit for 5 minutes and then drain. The noodles should be soft but not cooked. Mix the noodles into the chicken mixture add 2 cup of cheese. Then portion out into your containers that you will be freezing/baking in. Top with remaining 1 cup of cheese.  Bake in a 350oF oven for 30 minutes until the noodles are al dente.