Chicken a la Creole

Mom's recipe from yellow recipe card + making in person together on 9/17/26

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop all the vegetables

Step 2

Boil the chicken: put the whole chicken and the breast in enough water to nearly submerge it, boil it until it reaches 160 degrees. Either add the breast later, or take it out earlier, as it will finish cooking faster. When it's cool, de-bone it and CUT IT IN BIG CHUNKS. Do not shred, do not make small pieces.

Step 3

Remove chicken from water, allow to cool. Strain the now "broth" to get the weird stuff out. Put back in the pot. We reserved some broth at this stage. We had a lot of water because we used 1 whole chicken AND 4 BREASTS.

Step 4

Add onion, peppers and celery to the broth. Boil. Add 3 tablespoons of boullion and mushrooms. Add 2 tsp Thyme, 1 tsp seasoning salt, 1 tsp salt and 20 turns of black pepper. Resume a slow boil.

Step 5

Pause and have a glass of wine. It's going to get messy and difficult. Taste the broth. We added another tablespoon of boullion at this point. It needed salt, she added boullion.

Step 6

When you're ready for finishing, when your casserole dishes are all lined up (you will need several; I used four aluminum disposables that were 8x8 and still had more): break the noodles into thirds and add to pot; stir in American cheese. Taste, adjust seasoning. Stir in the chicken chunks and parsley.

Step 7

Divvy into casserole dishes. Best if made in advance and left in fridge overnight before baking. Freeze. Bake at 350 for 45 min or until bubbly (depends on size of pan).