Paprika Chicken Casserole

Ingredients

• 3 boneless, skinless chicken breasts
• 1 cup mirepoix (small diced carrot, celery, and onion)
• 1 & 1/2 tablespoons paprika
• 4 tablespoons unsalted butter
• 3 tablespoons flour
• 3 cups chicken stock
• 1 cup white wine
• 3 parsley stems
• 1 bay leaf
• pinch of dried thyme
• 1 onion, julienned
• 1 cup sliced cremini mushrooms
• juice from 1 lemon
• 2 tablespoons olive oil
• 1/2 cup heavy whipping cream
• 1/2 lb. egg noodles, cooked
• salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Serves 4

Directions

1. In a large pot or casserole dish, melt butter under medium heat. Add mirepoix and saute for about 3-4 minutes. Push mirepoix aside and add chicken breasts in an even layer. Cook for about 4-5 minutes, flipping once. Sprinkle paprika over chicken and turn heat down to medium low. Cover and cook for an additional 10 minutes.
2. Add flour to the chicken and stir into mirepoix and cooking juices to make a paste. Bring heat to medium and cook for an additional 3-4 minutes over medium heat.
3. Add stock, wine, parsley stems, bay leaf, and thyme to the pot. Bring mixture to a boil and then reduce heat to a low simmer. Cover and cook for about 25-30 minutes, or until chicken is cooked throughout. Remove chicken from pot and set aside.
4. In a medium saute pan, add olive oil. Add the onions and mushrooms and saute until they are caramelized and softened. Season with lemon juice, salt, and pepper, to taste, and set aside.
5. Bring the cooking liquid for the chicken to a boil and reduce mixture by half and slightly thickened. Stir in heavy cream and continue to reduce sauce until it is at desired consistency.
6. Stir in cooked egg noodles and season sauce to taste.
7. Slice the chicken breasts into 1/2 inch thick pieces. Layer in a casserole dish and top with onions and mushrooms. Pour sauce and noodles over top of chicken and garnish with fresh parsley.