20

Dec
  • Chicken Noodle Casserole
  • Polish Ethnic Food

Kluski a la Gdansk:
like Babcia used to make

  • Traditional Recipe
  • 2 hour total

Kluski are a type of noodle popular in Poland and the surrounding region. This recipe originally came from a bag of Polish-made kluski we bought at the Balkan market on Devon in Chicago, so it's probably copyrighted in Poland by the noodle company. Whatever. It's a traditional kluski casserole recipe.

text

I'm an Old White Hippie. This is my kitchen. If the title weirds you, as it seems to do some people, it's a self-deprecating joke. Some of my BIPoC friends find it amusing that an old white hippie is posting classic hippie-granola-commune-big batch type vegetarian food, and the occasional foray into fancy ethnic cooking, like making my own pipián from scratch instead of buying a jar of Doña Marie's like a sensible person.

  • SERVES
    8
  • PREP TIME
    1 hour
  • BAKE TIME
    25 minutes
Ingredients
  • 1 kg kluski, cooked and drained (al dente)
  • 1/2 stick butter
  • 2 cups chicken, cut bite size
  • 1 cup diced green onions
  • 1/2 cup chopped fresh parsley
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can sliced mushrooms
  • 2 soup cans milk
  • 1/3 cup sherry
  • salt and pepper to taste
  • 1 cup bread crumbs / panko
  • 2/3 cup grated Parmesan

Ingredients marshalled. I'm using two 1-pound packages of kluski because that's what the grocery store had. It's hard enough to find kluski at the store in Nashville TN.

Procedure

Oven to 375 F.

Boil the kluski in salted water according to the instructions on the package for al dente. Drain and set aside.

While the noodles are boiling, fry up the chicken with the half stick of butter in a big deep skillet until it starts to brown.

Add the parsley and green onions, and fry until the onions are translucent.

Add the two cans of soup, plus a can of milk each, the mushrooms, and the sherry. Heat until bubbling.

Fold in the noodles, mix well, and turn into a casserole dish. I recommend a whacking great stoneware or enameled iron one just for the aesthetic, never mind the benefits of baking with stoneware.

Top with bread crumbs and Parmesan cheese. Bake for 25 minutes.

Poultry Pasta Polish
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