OH HEEEEEY, remember me?
Well I have food for you. We all good now?
And it’s super fall-ish and cozy for your mouth!
I knew you’d forgive me for being gone so long.
It’s a casserole o’ chicken and mushroom and noodle glory. Let’s peep it.
All the basics! But I kept it simple and luscious with a rotis. Which you’ll shred until your soul bleeds jubilation.
And sliced mushrooms! Which you’ll sauté until your eyes pour waves of unruly glee.
Egg noodles! Because we’re classic.
Frozen peas! Because tradition.
Shredded cheddar! Because WE AREN’T ANIMALS.
Cream cheese! Keepin’ you on your piggies. (<–sorry about the way I just said that.)
And you can do this stuff at the same time, ya know. Shred while the mushrooms sauté.
Start that cream sauce and keep it on a low simmer.
Stare at the egg noodles and know that true carb happiness is en route.
You got this.
AND HARK. The egg noodles are dry! I’m playing a risky little game, I know. But they will soon be covered in sauce, a bit of boiling water, and will be tightly covered and baking while you watch Friends reruns. All is well, man.
And here you go, boo.
It’s like, 40 minutes in the oven – 20 COVERED, then 20 uncovered and crackered.
We should start a band called Uncovered and Crackered! No one likes us.
Believe it or not, those egg noodles get perfectly tender (except for the very few that poke out the top and aren’t covered in any liquid. Those don’t really soften. So when you get a rando crunch, don’t send the cops after me. I already have to wash my hair and I can’t deal with anything else today.)
It is seriously so good. The cream sauce is comforting, but elegant. It’s not gloppy and gloopy and gleepy (<–?) at all. Everything is nestled and chicken-y and mushroom-y and pea-y and cheesy-y and it’s your new favorite fall cassie.
That’s what I call casseroles. Cassie. You may certainly punch me.
Make! Make! MAKE.
So like, you really don’t remember me?