Swiss Chicken Casserole

This is just good old fashioned comfort food. I think I might start calling it “Super Chicken Casserole” because there is so much deep, rich flavor from the chicken thighs, cooking the noodles in fortified stock and then adding in the cream of chicken soup.

Ingredients:

4 cups chicken stock (that is one 32 ounce box)

5 cups water

½ of a white onion, sliced (oh, about a half cup or so)

½ cup chopped carrots

¼ cup chopped celery

1 teaspoon whole peppercorns

4 sprigs fresh thyme (optional)

1 ½ pounds boneless, skinless chicken thighs

12 ounces wide egg noodles

  

1 (10.5 ounce) can cream of chicken soup (I used the low fat kind)

1 soup can of milk

1 ½ cups chopped mushrooms

1 ½ cups chopped broccoli (frozen and thawed works great)

1 ½ cups cubed Swiss cheese

2 Tablespoons butter or margarine

1 cup dry breadcrumbs

Directions:

Pour the chicken stock and 5 cups of water into a large Dutch oven. Add the onion, carrots, celery, peppercorns, thyme and chicken. Bring to a boil; reduce to a simmer on medium low heat and cover. Simmer for 45 minutes or until the chicken is done. Remove the chicken to a plate and cut into bite sized pieces. Strain the stock, discarding the veggies/herb, and return the stock to the Dutch oven.

Preheat the oven to 350 degrees. Coat a 13 by 9 pan with cooking spray and set aside. Melt the butter in a small saucepan and add the breadcrumbs. Set the breadcrumb mixture aside.

Add the additional 4 cups of water to the stock in the Dutch oven and bring back up to a boil. Add the noodles and cook according to time listed on the package. Drain the noodles and place them back in the Dutch oven. Add the cream of chicken soup, milk, mushrooms, broccoli and Swiss, mixing thoroughly. Check for seasoning and add salt, pepper or herbs to your liking.

Put the chicken noodle mixture into the 13 by 9 pan, spreading evenly. Sprinkle the buttered breadcrumbs over the top. Bake for 30 to 40 minutes or until the sides are bubbly and the top is golden.