Chicken Negresco

Recipe View 25 mins Poach the Chicken: In a saucepan, combine chicken breasts, celery, 1 teaspoon salt, and black pepper. Add enough water to cover. Bring to a boil, then reduce heat and simmer until chicken is cooked through (20-25 minutes). Internal temperature should reach 165°F (74°C). Let chicken cool, then cut into bite-sized pieces. Discard water and celery.

Recipe View 2 mins Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.

Recipe View 5 mins Cook Noodles: Cook egg noodles in a large pot of boiling, salted water until al dente (about 5 minutes). Drain and transfer to a large bowl. Add the diced chicken and toss to combine.

Recipe View 5 mins Prepare Béchamel: Gently simmer milk in a saucepan over medium heat (5 minutes).

Recipe View 10 mins Make Roux: In a separate saucepan, melt butter over medium-high heat. Whisk in flour gradually, ensuring each addition is fully incorporated. Cook, stirring constantly, until a blonde roux forms (5-10 minutes).

Recipe View 10 mins Combine Béchamel: Slowly pour the simmering milk into the roux, whisking continuously to prevent lumps. Bring to a boil and cook for 10 minutes, stirring constantly to thicken.

Recipe View 1 mins Season: Stir 2 teaspoons salt, garlic powder, and nutmeg into the Béchamel sauce. Pour the sauce over the noodle and chicken mixture, stirring to coat evenly.

Recipe View 3 mins Assemble Casserole: Spread bread crumbs evenly at the bottom of the prepared casserole dish. Pour the noodle and chicken mixture over the bread crumbs. Sprinkle Parmesan cheese evenly over the top. Drizzle olive oil over the Parmesan.

Recipe View 50 mins Bake: Bake in preheated oven until the filling is bubbly and the top is golden brown and crispy (45-60 minutes).