Surfing around bloggie land a couple weeks back and I happened upon a chicken noodle casserole dish on my girl Anne’s Annie Bakes. It looked so good I knew I had to grab the boys and throw together a version.
If you’ve been following along then you all know how I have recipe OCD so we switched things up a bit, but Anne is the inspiration behind this one…
Thanks Anne!
WHAT YOU NEED:
1/2 T olive oil
1 onion diced
1/2 pound cubed bacon slab
1 1/2 pounds boneless skinless chicken breasts
3 cups water
2 cubes beef bouillon
1/2 cup white wine
1 spring thyme
1 package cooked ziti
1 can condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup grated Asiago cheese
1/2 cup mayonnaise
1/3 cup dry sherry
S&P
1/2 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
2 T melted butter
WHAT TO DO:
Preheat oven to 350 degrees.
Spray 2-quart casserole with nonstick cooking spray.
In a medium saucepan heat olive oil and bacon until bacon is crispy. Add in onions and cook for about 7-9 minutes, until onions are soft. Set aside to cool while your chicken cooks.
Place chicken, water, wine, thyme and bouillon cubes in large saucepan over medium high heat.
Cook 20 minutes or until chicken is no longer pink in center. Drain liquid and discard; cut chicken into cubes.
Combine cooked ziti and chicken in prepared casserole dish.
Combine soup, sour cream, Asiago cheese, mayonnaise, sherry, onion, bacon, and S&P in medium bowl: mix well.
Pour over pasta and chicken; toss lightly.
Toss Panko, Parmesan cheese and butter in small bowl. Sprinkle over casserole. Bake 30 to 45 minutes or until top is golden brown.
Serve with crusty bread and a big ol’ salad and everyone is happy!
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