Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, November 15, 2015

Creamy Chicken-Noodle Skillet Casserole

A warm and creamy casserole on a cool autumn evening is a welcome sight on the dinner table. I like making casseroles in skillets because they’re easy to pop under the broiler for a few minutes to finish the dish with an invitingly browned, slightly crisp top.

You can use shredded rotisserie chicken in this recipe, but making your own is easy (and cheaper). I bought one pound of boneless, skinless chicken breast, cut it into four chunks, and simmered it in chicken broth for 15-20 minutes. Drain the meat, let it cool, then shred it. Done. And freshly done.

Serves 4

  • 5 oz egg noodles (yolk or no-yolk)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 cup thinly sliced petite, peeled carrots
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cups shredded cooked chicken breast
  • 2-1/2 tbsp flour
  • 2 cups low-fat milk
  • 1/2 cup frozen green peas, thawed
  • 1 tbsp finely chopped rosemary
  • 1/2 tsp finely grated lemon zest
  • sea salt
  • freshly ground black pepper
  • 1/4 cup panko breadcrumbs (or other fine, dry breadcrumbs)
  • 1/2 cup finely grated Parmesan cheese
Prepared Vegetables
Shredded Chicken Breast
  1. Preheat the broiler.
  2. Cook the noodles in boiling, salted water until al dente, 8-9 minutes. Drain.
  3. Heat a 12-inch oven-proof skillet over medium heat and add the oil and butter, swirling to combine and melt the butter. Add the carrot, onion, and celery and cook, covered but stirring a few times, until tender, 5-6 minutes.
  4. Add the chicken and cook until warm throughout, 2 minutes.
  5. Sprinkle the flour over the vegetable-chicken mixture and cook, stirring, 1 minute. Gradually stir in the milk and continue cooking until creamy and slightly thickened, 8-9 minutes. (Mixture should still be a bit runny.)
  6. Stir in the peas, rosemary, and lemon zest and season with salt and pepper. Remove from the heat and stir in the noodles.
  7. Sprinkle the breadcrumbs and cheese on top and broil until lightly browned, 1-2 minutes. 
Carrot Mixture
Chicken Added
Sprinkled with Flour 
Milk Added 
Slightly Thickened Mixture
Pea Mixture Added
Noodles Stirred In
Cheese and Panko Topping
Divide the casserole among 4 shallow bowls and serve hot.

Creamy Chicken-Noodle Skillet Casserole


  1. Really good
    Very creamy
    Hit the spot

  2. Thank you for your comment --- glad you enjoyed the dish!