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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. âMarianna Pickering, Neenah, Wisconsin Ingredients:
5 cups uncooked egg noodles |
1/2 cup grated parmesan cheese |
1 egg, lightly beaten |
1 tablespoon garlic powder |
1-1/4 teaspoons pepper, divided |
1 pound chicken tenderloins |
1 medium onion, sliced |
2 celery ribs, chopped |
3 tablespoons butter |
1-3/4 cups half-and-half cream, divided |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup white wine or chicken broth |
1 tablespoon dried parsley flakes |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
2. In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through.
3. In a greased 13-in. x 9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.
5. Or before refrigerating, cover and freeze casserole for up to 3 months.
6. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
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