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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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It's a little labor intensive but my family absolutly loves it. I often double it and freeze one of the casseroles for later to save time. Yummy! Ingredients:
8 ounces egg noodles, uncooked |
1/2 medium sweet red pepper, chopped |
1 medium onion, chopped |
1 small celery rib, chopped |
1 garlic clove, minced |
2 tablespoons butter |
3/4 cup sliced mushrooms |
4 teaspoons flour |
1 1/2 cups chicken broth |
1 1/2 cups half-and-half |
8 ounces cream cheese |
6 cups cooked chicken, cubed |
1 teaspoon salt |
1/2 cup finely crushed corn flakes |
1 tablespoon butter |
1 1/2 teaspoons vegetable oil |
1 tablespoon minced fresh parsley |
1/4 teaspoon paprika |
Directions:
1. Cook noodles according to package directions; drain. In a large skillet, sauté the red pepper, onion, celery and garlic in butter until tender. Add mushrooms; cook 1-2 minutes longer 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 half and half. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
2. In a large bowl, combine the chicken, salt, noodles, vegetable and cheese sauce; mix well. Transfer to an ungreased 3 qt baking dish. Combine topping ingredients. Sprinkle over top.
3. Cover and bake at 350°F for 20 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
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