Meh a recipe

French Onion Chicken Noodle Casserole sounds like it would be amazing, yes? I think it had some potential and I think my family all liked it, all of them... me? Eh. And who do you know that loves onions MORE than me? Come on - no one. No.one.
This week has seemed long, so very long. Someday this cold gray winter will end and Spring will come. Oh, Spring - how I miss you! I can't wait to see the flowers start taking their first poke out of the ground, and the grass to green up, all my crazy grass seed to do something and come up.
This recipe was certainly easy enough, saute some onions, add some cooked chicken, some stock, some herbs, and noodles. Maybe that's the issue. It's... winter <-- as if you didn't know already.... and I didn't have any fresh herbs, just dried. I bet this would have been more fresh and bright with some fresh herbage. Oh, Spring and Summer - where we have a forest of fresh herbs at hand. Maybe I just had my heart set on something else for dinner - McDonalds or pizza perhaps or not. Andy said it was good. He had three servings, Nicholas had two, Bronwyn? Well, she only eats extra rice and corn if asked... maybe Chicken Kiev so don't count on her for extra servings.
This was certainly not a raving review... hey I made this food - make it if you want... if you don't then don't. Meh!

French Onion Chicken Noodle Casserole

8 ounces medium pasta shells
3 tablespoons unsalted butter
2 large sweet onions, sliced
2 tablespoons all-purpose flour
3 cloves garlic, minced
1/3 cup dry white wine
2 1/2 cups chicken stock
3 cups shredded rotisserie chicken
3/4 cup sour cream
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
4 cups Wavy Potato Chips, lightly crushed

Preheat oven to 350 degrees F.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large oven-proof skillet over medium high heat. Add onions, and cook, stirring often, until golden brown and caramelized, about 20 minutes.
Whisk in flour and garlic until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pan.
Stir in chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
Stir in pasta, chicken, sour cream, 3 tablespoons chives and parsley; season with salt and pepper, to taste. Top with potato chips.
Place into oven and bake until golden brown and bubbly, about 20 minutes.
Serve immediately, garnished with remaining 1 tablespoon chives, if desired.