Casserole, Cassolette, Cassoulet

Name: Casserole, Cassolette, Cassoulet
Ingredients: 1 pound boneless, skinless chicken breasts or 1 3/4 cups cubed rotisserie chicken (skip step 1 if using rotisserie chicken); Salt to taste; 4 ounces thin egg noodles; 1/2 cup fresh bread crumbs; 1 tablespoon snipped fresh parsley; 1 tablespoon extra-virgin olive oil; 4 tablespoons (1/2 stick) unsalted butter; 1 cup chopped celery; 2 large shallots, sliced into thin rings (about 1/2 cup); 1/4 cup all-purpose flour; 1 teaspoon dried tarragon, crushed; 1/8 teaspoon cayenne pepper; Freshly ground black pepper to taste; 2 cups 2 percent or whole milk; 1 cup cubed Comté, Gruyère, Emmental, or fontina cheese

bonjourparis.com

Throughout my travels in France, I’ve found no definitive translation for what Americans call a casserole—those homey potluck-style baked dishes filled with a…

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Ingredients

1 pound boneless, skinless chicken breasts or 1 3/4 cups cubed rotisserie chicken (skip step 1 if using rotisserie chicken)
Salt to taste
4 ounces thin egg noodles
1/2 cup fresh bread crumbs
1 tablespoon snipped fresh parsley
1 tablespoon extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1 cup chopped celery
2 large shallots, sliced into thin rings (about 1/2 cup)
1/4 cup all-purpose flour
1 teaspoon dried tarragon, crushed
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
2 cups 2 percent or whole milk
1 cup cubed Comté, Gruyère, Emmental, or fontina cheese