Yes, yes, we're all supposed to be healthy and and conscious of nutrition and avoid too much butter and salt and processed foods. And anything with the word "casserole" in the title isn't a particularly good candidate. (Go on. 'Fess up. You love that broccoli casserole with oodles of cheese and buttery breadcrumbs on top.) But with fall approaching, don't you find your soul craving something warm and substantial and, well, BUTTERY?
Then try this. It's my (Great) Aunt Nettie's chicken casserole. If it looks a little labor intensive, don't worry, I'll give you a couple of short-cuts after the recipe.
Aunt Nettie's Chicken Casserole
1 large fryer (that's a chicken, Laura)
1 package egg noodles (the short, broad kind)
1 8-oz. package sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick melted butter
5 or 6 slices bread (white)
Cook chicken till tender and remove from broth. Cook noodles in broth until tender. Remove chicken from bone and cut in small pieces. Mix chicken, noodles, soups and sour cream. Salt and pepper to taste. Put in casserole and crumble bread on top. Pour butter over bread crumbs. Bake at 350 degrees until brown.
NOW. A rotisserie chicken will save you the work of boiling that fryer. And a box of organic chicken broth will be lovely for boiling the noodles. But you don't want to use boxed breadcrumbs or packaged croutons, and you don't want to use whole wheat bread. (Pepperidge Farm makes a nice white bread that isn't wonder-bread-y.) Trust me, the combination of white bread and butter, cooked till crispy on top, is sublime. And, needless to say, if I catch you using margerine in this, I'm gonna come over with my frying pan and give you a good framming.