Chicken Noodle Casserole Recipe

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.—Cheryl Watts, Natural Bridge, Virginia

16-20 Servings

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).

Chicken Noodle Casserole published in Casserole Cookbook , p155 Beth Layman :)