This is a recipe I invented a few years ago through trial and error. Larry and I really like it and it has become one of our staple dinners. It is also a real crowd pleaser and makes a great dinner for company, along with a nice salad and a light side dish, like Sauteed Petits Pois – Sauteed Sweet Peas (see an earlier blog post.) The crunchy topping adds a nice texture and the egg noddles are a little unexpected. You can substitute your favorite cooked pasta for the egg noodles.
8 oz bag Egg Noodles – I prefer the medium size
1 can small Artichoke Hearts packed in water
2 large or 4 small Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
1-2 Tbsp Olive Oil
1 jar Alfredo Sauce – I prefer Bertolli
¼ cup Heavy Cream
4 oz fresh Mushrooms, sliced
1 tsp fresh Dill, finely chopped
2-3 Tbsp powdered Ranch Dressing
2-3 Tbsp. Red Wine – I prefer Shiraz or Merlot
1 tsp freshly ground Black Pepper
1/8 tsp Red Pepper Flakes
Heat oven to 350 degrees. Grease a 9”x13”x2” casserole dish.
Start the water boiling for the egg noodles. Cook them according to the directions.
Chop the artichokes, keeping only the soft bottoms, discarding the leafy parts and slice the mushrooms.
Cook the chicken pieces in the olive oil until cooked completely throug
Mix the Alfredo sauce and cream and cook over medium heat until warm. Add the dry Ranch dressing, black and red pepper and dill and stir until mixed, adjusting the taste. Add artichokes, mushrooms and chicken and stir until all are coated.
Drain the egg noodles and cover in Alfredo sauce. Spoon into the greased casserole dish.
¼ cup Butter, melted
2 ¼ cup Stuffing Mix
¼ cup Parmesan (Parmigiano Reggiano) or Romano (Pecorino Romano) cheese, grated
To prepare Topping, in a bowl combine stuffing, cheese and melted butter. Stir until crumbs are evenly distributed with butter
Sprinkle over top of casserole. Sprinkle paprika over top of crumbs.
Bake uncovered for 20 minutes until heated thoroughly and topping is golden.