Ingredients and Weight:
- Boneless, skinless chicken breasts 2 pounds
- Onion, chopped 1 large
- Celery, chopped 1 stalk
- Carrots, chopped 2 medium
- Garlic, minced 2 cloves
- Chicken broth 2 cups
- Dry white wine 1/2 cup
- Heavy cream 1 cup
- Swiss cheese, shredded 1 cup (4 ounces)
- Egg noodles, cooked 1 pound
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, heat a little olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the onion, celery, and carrots to the skillet. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the chicken broth, white wine, and heavy cream. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.
- Return the chicken to the skillet and stir to coat with the sauce. Transfer the mixture to a 9x13 inch baking dish.
- Stir in the cooked egg noodles. Top with the Swiss cheese.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Sprinkle with fresh parsley and serve immediately.
Nutritional Information:
- Serving Size: 1 cup
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 470mg
- Carbohydrates: 35g
- Protein: 30g
Dish Characteristics:
- Creamy and cheesy
- Comforting and satisfying
- Perfect for a special occasion or weeknight meal
- Can be easily reheated for leftovers
User Comments:
- "Absolutely delicious! The creamy sauce and melted Swiss cheese made for an incredible combination."
- "This casserole was a huge hit with my family. It's a great way to use up leftover chicken."
- "It's one of the most comforting and satisfying dishes I've ever had. The flavors are amazing."
Special Precautions and Tips:
- If you don't have dry white wine on hand, you can substitute chicken broth or water.
- To make the dish ahead of time, prepare the casserole as directed but do not bake. Cover and refrigerate for up to 2 days. When ready to serve, bake as directed.
- Serve the casserole with a side salad or your favorite vegetables.
