Chicken Noodle Casserole

Great for left over roast chicken
Photo by Denise H.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 4

    oz medium noodles

  • 4

    tbsp. Butter

  • ½ cup thinly sliced celery

  • ½ cup chopped onion

  • 1

    small carrot, grated

  • 4

    tbsp. Flour

  • 1

    tsp. Salt

  • ¼ pepper

  • ½ tsp herb – poultry seasoning, pinch of dried rosemary, pinch of marjoram

  • 1

    ½ cups milk

  • 1

    cup chicken broth

  • 2

    cups cooked diced chicken

  • 4

    oz. Egg noodles, cooked and drained

  • ½ cup fine dry breadcrumbs

  • 1

    tbsp melted butter

  • 2

    tbsp. Green onions or freshly chopped parsley, (optional)

Directions

Cook noodles in boiling salted water just until tender. Drain and set aside. Heat butter in a large saucepan over medium-low heat; add onion, celery, and crated carrot. Cook until tender, about 5-8 minutes; stir flour into the pan juices until smooth; add salt, pepper, and thyme. Gradually add milk and chicken broth. Cook, stirring constantly, until bubbly. Add chicken, noodles, and wine; simmer for 1 minute. Spoon into a 2 quart baking dish. Combine the fine breadcrumbs with butter then toss with green onions or parsley if desired. Sprinkle buttered breadcrumb mixture over the chicken noodle casserole. Bake at 400F for 20 – 25 minutes, until hot and bubbly.

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