chicken
casseroles
tuna
comfort food
creamy
at home
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Playing How To Make Tuna Or Chicken Casserole | Rachael Ray

How To Make Tuna Or Chicken Casserole | Rachael Ray

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Pantry staples are all that's needed in this recipe for Rach's tuna or chicken casserole with a cheesy cracker crust. 

For another recipe using up pantry goods, check out Rach's recipe for Everything Chili With Tortilla Tops.

Ingredients

For Tuna:
  • 5 tablespoons butter
  • 12 ounces white mushrooms, thinly sliced
  • 1 rib celery with leafy tops, finely chopped
  • 2 large shallots or 1 medium onion, finely chopped
  • 2 cloves garlic, chopped 
  • 1 thin leek, halved, trimmed and cleaned, then thinly sliced
  • 2 tablespoons fresh thyme, chopped
  • Salt, black pepper and white pepper
  • About ⅓ cup sherry or dry vermouth
  • 4 tablespoons flour  
  • 1 ½ cups chicken bone broth or stock
  • 1 cup milk and ½ cup cream, or 1½ cups half-n-half
  • 2 cans pole-caught sustainable tuna in water, drained and coarsely flaked
  • About 2 teaspoons lemon juice 
  • One 12-ounce package extra-wide egg noodles
  • 1 cup crushed cheese crackers, soda crackers or panko
  • About ¾ cup grated Parmigiano-Reggiano
  • ¼ cup celery tops and flat-leaf parsley    , finely chopped
For Chicken:
  • 5 tablespoons butter
  • 1 carrot, peeled and finely chopped
  • 1 rib celery with leafy tops, finely chopped
  • 2 large shallots or 1 medium onion, finely chopped
  • 1 thin leek, halved, trimmed and cleaned, then thinly sliced
  • 2 tablespoons fresh thyme, chopped
  • Salt, black pepper and white pepper
  • About ⅓ cup sherry or dry vermouth
  • 4 tablespoons flour
  • 1 ½ cups chicken bone broth or stock
  • 1 cup milk and ½ cup cream, or 1½ cups half-n-half 
  • ¾ to 1 cup fresh peas or defrosted frozen peas
  • 3 cups chicken, rotisserie, roast or poached, pulled or chopped 
  • One 12-ounce package extra-wide egg noodles
  • 1 cup crushed cheese crackers, soda crackers, panko or store-bought or homemade fried onions
  • About ¾ cup grated Parmigiano-Reggiano
  • ¼ cup celery tops and flat-leaf parsley, finely chopped

Yield

Serves: 6

Preparation

Heat a large pot of water for noodles. 

Preheat oven to 400˚F, rack at center.   

For tuna, in large skillet, melt butter over medium heat. When it foams, add mushrooms and turn up heat a bit to brown, then lower back to medium, add celery, shallots or onion, garlic, leeks, thyme, salt, black pepper and white pepper. Soften a couple of minutes, stirring frequently, add sherry and let it absorb and reduce, add flour and stir again, stir or whisk in broth and cream, simmer to thicken, then add tuna and lemon juice. 

For chicken, in large skillet, melt butter over medium heat. When it foams, add carrots, celery, shallots or onion, leeks, thyme, salt, black pepper and white pepper. Soften a couple of minutes, stirring frequently, add sherry and let it absorb and reduce, add flour and stir again, then stir or whisk in liquids, add peas and chicken and simmer to thicken a bit. 

In either method, while sauce reduces, cook noodles 5 minutes in salted water, then drain and add to sauce. Transfer to casserole. 

Combine crackers or crumbs, cheese, celery tops and parsley, sprinkle over casserole, and bake to lightly brown, about 7 to 10 minutes. Top with fried onions, if using.