Chicken Chardonnay Alfredo Casserole

Chicken Chardonnay Alfredo Casserole

3 boneless skinless chicken breasts
2 chicken drumsticks
3 Tbsp olive oil (3 to 5)
1 cup thinly sliced fresh mushrooms
1 small onion diced small
1 tsp chicken bouillon granules
1/2 cup warm water
1/2 cup Chardonnay wine
1/2 tsp dried tarragon crumbled
1/2 tsp dried thyme crumbled

Alfredo Sauce 
1 3/4 sticks butter
3/4 cup heavy cream (3/4 to 1)
3/4 cup freshly grated Parmesan cheese (3/4 to 1)

3 cups uncooked wide egg noodles (3 to 4)
1 container sour cream (16 oz.)
2/3 cup milk or a combination of milk and cream (approx.)
1 can mushroom stems & pieces (4-oz.) drained
Salt pepper, and
seasoning salt to taste
1/3 cup butter melted
1/3 cup shredded Parmesan cheese
1/3 cup dry bread crumbs

Prepare the chicken chardonnay: Season chicken pieces with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Saute the chicken breasts and drumsticks on all sides, turning frequently (the drumsticks take longer to cook, so add them first). Lower heat to medium and continue to cook until chicken is done on the inside. Add the fresh mushrooms and onion and cook for about 5 minutes, stirring to redistribute them on the bottom of the pan. Dissolve the bouillon in the 1/2 cup warm water. Add the bouillon mixture, wine, tarragon and thyme to the pan. Continue cooking until most of the liquid evaporates.

Meanwhile, set water for pasta to boil. Prepare the Alfredo Sauce: In a medium saucepan, melt butter over low heat. Blend in cream and cheese and cook over low heat to reduce mixture slightly and melt cheese (sauce should not boil). Remove sauce from heat when the cheese is melted. In the meantime, cook the pasta in boiling salted water for about 7 minutes or according to package directions; drain.

Mix pasta with the Alfredo Sauce, sour cream, milk, the Chardonnay sauce in the skillet (set chicken aside), mushroom stems and pieces, and seasonings to taste. Pour half of the noodle mixture into an ungreased casserole. Top with the chicken pieces. Cover evenly with remaining noodle mixture.

Mix the melted butter, shredded Parmesan, and bread crumbs; sprinkle over top of casserole. Bake at 350 degrees for 35 to 40 minutes or until top is browned and casserole is heated through and bubbly.


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