Avocado Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Clarksville, Texas, Martha Sue Stroud relates, Avocados look luscious in this easy layered casserole, and they melt in your mouth. Ingredients:
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon each garlic powder, onion powder, dried basil, marjoram and thyme |
1-1/2 cups 2% milk |
1 cup half-and-half cream |
8 ounces medium egg noodles, cooked and drained |
3 medium ripe avocados, peeled and sliced |
3 cups cubed cooked chicken |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large saucepan, melt butter; stir in flour and seasonings until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. In a greased 13-in. x 9-in. baking dish, layer with half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers.
3. Cover and bake at 350° for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly. Yield: 6 servings.
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