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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Ingredients:
4 tablespoon(s) butter |
1 tablespoon(s) butter, melted |
1/2 cup(s) celery, thinly sliced |
1/2 cup(s) chicken broth |
2 cup(s) chicken, cooked & diced |
1/2 tablespoon(s) dried leaf thyme |
1/2 cup(s) dry bread crumbs |
1/4 cup(s) dry white wine |
4 ounce(s) egg noodles |
4 tablespoon(s) flour |
1 1/2 cup(s) milk |
1/2 cup(s) onion, chopped |
2 tablespoon(s) parsley, freshly chopped |
1 teaspoon(s) salt |
6-8 ounce(s) sliced mushrooms |
1 small carrot, grated |
Directions:
1. Cook noodles in boiling salted water just until tender. Drain and set aside.
2. Heat butter in a large saucepan over medium-low heat
3. Add mushrooms, onion, celery, and grated carrot - cook until tender (approx. 5 to 8 min.)
4. Stir flour into the pan juices until smooth.
5. Add salt, pepper, and thyme.
6. Gradually add milk and chicken broth.
7. Cook, stirring constantly, until bubbly.
8. Add chicken, noodles, and wine.
9. Simmer for 1 minute.
10. Spoon into a 2-quart baking dish.
11. Combine the fine bread crumbs with butter then toss with green onions or parsley if desired.
12. Sprinkle buttered bread crumb mixture over the chicken noodle casserole.
13. Bake at 400 degrees for 20 to 25 minutes, until hot and bubbly.
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