Print the recipe card! creamy chicken parmesan
Today’s recipe is another that was inspired by Karen at www.kneadfulthingsnow.com and highly successful at our dinner table. Enjoy!
Note: This recipe makes a hearty 8 – 10 servings. In my food storage plan I plan for leftovers on purpose (to use for lunch the next day) but depending on your family size you might want to cut it in half.
Prep time: 15-20 minutes
16 oz box Rotini pasta
1 TBS oil
1/2 cup freeze dried onion flakes
1/4 cup water
1/4 tsp. garlic powder
1/4 tsp. pepper
2 (12.5 oz.) cans, canned chicken
2 (12 oz) cans evaporated milk
1 cup water
5 TBS cornstarch
1 tsp. chicken bouillon
1/2 cup grated Parmesan cheese
1/2 cup Italian Seasoned bread crumbs (*see note)
Rehydrate the onion in 1/4 cup of water for 10 minutes. While waiting, begin boiling a pot of water to cook the noodles. When the onions are ready, saute them in a pan (using 1 TBS oil) over medium heat until carmelized. Dissolve cornstarch into 1 cup of water, whisking to combine and add this mixture to the 3 cups of canned milk. Add chicken bouillon, garlic powder and pepper to the milk mixture and stir over medium heat until mixture thickens. While waiting for the sauce to thicken, begin cooking the noodles just until barely tender, about 4 minutes. It is best to leave them a little underdone as they will continue to cook in the oven. When the sauce is thickened add in 1/2 cup of parmesan cheese, stir to combine and then add the cans of chicken and combine again. Drain the noodles and add immediately to the sauce. Pour all into a casserole dish, sprinkle with bread crumbs and bake at 350 until bubbly.
Rehydrate and saute the onion
Mix together the cornstarch and canned milk mixture.
Add chicken bouillon, garlic powder and pepper to the milk mixture. Add milk mixture to the cooking onions and cook over low to medium heat until thickened.
Cook the noodles until just barely tender. Add parmesan, canned chicken and noodles to thickened sauce.
Sprinkle with seasoned bread crumbs and bake until bubbly.
- I changed the instructions from the original, cooking my pasta midway through the recipe instead of at the beginning, only because if I’m cooking this in a scarcity situation I wouldn’t want to use precious water to rinse my pasta with. If I cook it and immediately add it to the sauce I’ve saved water as well as the oil I’d have used to keep it from sticking.
- If for some reason you weren’t able to bake this you could skip the baking step, cook your noodles to al dente, and just serve from the saucepan. It wouldn’t be quite as thickened but still would be fine.
- Breadcrumbs are easy to make from scratch. Just cut up day old bread and bake at 300 for 30 minutes tossing half way through to keep from burning. In this recipe I only needed 1/2 cup of bread crumbs and this amount of bread made about double that amount. Grind the dried bread (using either a blender or a nonelectric option like Good Grips Food Mill) and add your seasonings as desired.
In my book this recipe is used as a:
*Long Term Recipe
*3 month Recipe
*Sun Oven Recipe