Taste of Home
Tasty Chicken Noodle Casserole
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 2 casseroles (8-10 servings each).
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
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
-
1.
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 aside.
-
2.
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.
-
3.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
-
4.
Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly.
Nutrition Facts
1 cup: 399 calories, 19g fat (9g saturated fat), 136mg cholesterol, 455mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 31g protein.
© 2024 RDA Enthusiast Brands, LLC