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Chicken Noodle Casserole

Chicken Noodle Casserole
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 ServingsPrep: 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
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 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 and celery in butter until
  • tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3
  • minutes or until tender. Remove vegetables with a slotted spoon; set
© Taste of Home 2013

2 of 2

Chicken Noodle Casserole (continued)

Directions (continued)

  • 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
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013