Chicken Noodle Casserole

Chicken Noodle Casserole
Adapted from keyingredient.com
Chicken Noodle Casserole

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

20

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

20

servings

Adapted from keyingredient.com

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

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 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).

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