Chicken Noodle Casserole Recipe This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer.â?"Cheryl Watts, Natural Bridge, Virginia   16-20 Servings Prep: 20 min. Bake: 35 min. Ingredients 1 package (16 ounces) egg noodles 1 medium sweet red pepper, chopped 1 large onion, chopped 1 celery rib, chopped 2 garlic cloves, minced 1/4 cup butter, cubed 1-1/2 cups sliced fresh mushrooms 3 tablespoons all-purpose flour 3 cups chicken broth 3 cups half-and-half cream 2 packages (8 ounces each) cream cheese, cubed 12 cups cubed cooked chicken 1 to 1-1/2 teaspoons salt TOPPING: 1 cup finely crushed cornflakes 2 tablespoons butter, melted 1 tablespoon canola oil 3 tablespoons minced fresh parsley 1/2 teaspoon paprika Directions Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion, celery and garlic in butter until tender. Add mushrooms; cook 1-2 minutes longer or until tender. Remove vegetables with a slotted spoon; set aside. Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes. Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Yield: 2 casseroles (8-10 servings each).
Nutrition Facts: 1 serving (1 cup) equals 399 calories, 19 g fat (9 g saturated fat), 136 mg cholesterol, 455 mg sodium, 24 g carbohydrate, 1 g fiber, 31 g protein. Â Chicken Noodle Casserole published in Casserole Cookbook , p155 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
