This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer.—Cheryl Watts, Natural Bridge, Virginia
Tasty Chicken Noodle Casserole
Tasty Chicken Noodle Casserole
Prep Time
20 min
Cook Time
35 min
Yield
2 casseroles (8-10 servings each)
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
- 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.
Nutrition Facts
1 cup: 399 calories, 19g fat (9g saturated fat), 136mg cholesterol, 455mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 31g protein.
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