Halal Chicken Noodle Bake Recipe

About this recipe

A comforting baked chicken noodle casserole made with halal-certified chicken, fresh vegetables, and a creamy sauce. Perfect for a hearty dinner solution.

Ingredients

• 454G Thin Shrimp Egg Noodles, 454G
• - Cooks & Co Sliced Mushrooms
• 1 stick Organic Celery Stick
• 600G Picard-Organic Courgette Slices
• 170G Quorn Deli Chicken
• 4 Chicken Drumstick X4
• 150G Najma Chicken Slices
• 450G Shazans Chicken Breast
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Cook 2 cups of egg noodles in boiling, salted water until al dente. Drain and set aside.
3. 3. In a medium bowl, whisk together 1 cup of creme fraiche and 1 1/2 cups of milk until smooth.
4. 4. In a buttered 2-quart casserole dish, combine 3 cups of shredded halal-certified chicken, 1/2 cup of diced celery, 1/3 cup of roughly chopped courgette slices, and 1 cup of sliced mushrooms.
5. 5. Add the cooked noodles to the casserole dish and mix gently to combine.
6. 6. Pour the soup and milk mixture evenly over the noodle and chicken mixture. Stir to ensure everything is coated.
7. 7. Cover the casserole dish with foil and bake for 25 minutes.
8. 8. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is lightly golden and bubbling.
9. 9. Let the casserole rest for 5 minutes before serving.