Creamy Chicken Noodle Casserole
By dvitucci71
Ingredients
- For the Topping:
- 1 Tbsp olive oil
- 3 cups (about 8 oz.) sliced fresh mushrooms
- 2 each ribs celery, chopped
- 3 medium carrots, peeled and sliced
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 quart (32 oz.) chicken broth
- 1 piece fresh sprig of thyme
- 8 oz light cream cheese, softened
- 1/2 cup shaved Parmesan cheese
- 6 ozNo Yolks® Extra Broad Noodles
- 1 1/2 Tbsps all purpose flour
- 2 cups cooked chicken breast cubes
- 1 cup panko bread crumbs
- 1 Tbsp butter, melted
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Details
Preparation
Step 1
1. In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper. Set topping ingredients aside.
2. Preheat oven to 400° F.
3. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.
4. Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1 to 2 minutes, or until mixture begins to thicken.
5. Fold in chicken. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.
6. Bake uncovered 15 minutes.
7. Remove from oven and let stand 10 minutes.
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