Chicken-Noodle Casserole

By Caryl

Ingredients

• 4 stalks celery, chopped
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 2 pounds chicken legs and/or thighs
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 1 slice bread
• 1 12-ounce package jumbo or extra-large egg noodles
• 1 8-ounce container sour cream dip, cheddar French onion dip, or French onion dip
• 2 tablespoons all-purpose flour
• Nonstick cooking spray
• 2 tablespoons fresh parsley

Details

Servings 8
Adapted from recipe.com

Preparation

Step 1

1 Preheat oven to 375 degrees Fahrenheit. In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.

2 Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery, and onion; set aside.

3 With a slotted spoon transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.

4 For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.

5 Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noddles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.

6 Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.

Nutrition Facts
Calories 400, Total Fat 13 g, Saturated Fat 5 g, Monosaturated Fat 3 mg, Polyunsaturated fat 2 gm, Trans fatty acid 2 gm, Cholesterol 147 mg, Sodium 417 mg, Carbohydrate 38 g, Syugar 3 gm, Fiber 2 g, Protein 30 g, Daily Values: Vitamin A (IU) 486, Vitamin C (mg) 3, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 129, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 417, Potassium (mg) 449, Calcium (DV %) 91, Iron (DV %) 3.
Percent Daily Values are based on a 2,000 calorie diet