Creamy Chicken Noodle Casserole

By zircon50

Ingredients

• TOPPING:
• 6 oz. (2.5 cups) Wide Egg Noodles, cooked
• 1 Tablespoon Olive Oil
• 8 oz. Sliced Fresh Mushrooms
• 2 Celery Ribs, chopped
• 3 Medium Carrots, peeled and sliced
• 1 Small Onion, chopped
• 1 Teaspoon Garlic Powder
• 32 oz. (1 quart) Chicken Broth
• 1 Thyme Sprig
• 8 oz. Light Cream Cheese, softened
• 1/2 Cup Parmesan Cheese, grated
• 1 1/2 Tablespoons Flour
• 2 Cooked Chicken Breasts, chopped (about 2 cups)
• 1 Cup Panko Breadcrumbs
• 1 Tablespoon Butter, melted
• Salt & Pepper, to taste

Preparation

Step 1

Combine topping ingredients and set aside.

Preheat oven to 400 degrees.

Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat.

Add chicken broth and thyme sprig and bring to a boil.

Add cream cheese, parmesan chees and noodles. Stir until well blended.

Sprinkle flour over the top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken.

Fold in chicken, and pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.

Bake uncovered 15 minutes.

Remove from oven, and let stand for 10 minutes.