Chicken Noodle Casserole (Taste of Home, w/my changes)

By Kathy C.

Find the original recipe at http://www.tasteofhome.com/recipes/chicken-noodle-casserole-3

Below is my edited version of the recipe, according to my family's taste preference. KC

Ingredients

• TOPPING:
• 1 package (12 ounces) egg noodles
• 2 medium sweet red pepper, chopped
• 1 large onion, chopped
• 1/4 cup butter, cubed
• 5 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 3 cups half-and-half cream (or whole milk)
• 2 packages (8 ounces each) cream cheese, cubed
• 8-12 cups cubed cooked chicken
• 2 teaspoons salt
• 1 cup finely crushed cornflakes
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon paprika

Preparation

Step 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.

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).