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

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.