Creamy Chicken Noodle Bake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I got this recipe off a bag of egg noodles. I typically assemble the casserole in advance and have kept it in my freezer for 1-2 months. You may want to add some additional salt and pepper to taste. Ingredients:
0.5 (16 ounce) package egg noodles, uncooked |
4 cups hot water |
4 chicken bouillon cubes |
6 tablespoons butter or 6 tablespoons margarine |
6 tablespoons flour |
1 teaspoon salt |
1 teaspoon paprika |
1 pinch pepper |
4 cups diced cooked chicken |
3 tablespoons parsley flakes |
Directions:
1. Preheat oven to 350°F
2. Prepare noodles according to package directions; drain.
3. Dissolve bouillon cubes in hot water and reserve.
4. In saucepan, melt butter or margarine; stir in flour and seasonings.
5. Slowly add reserved water.
6. Cook and stir over low heat until thickened.
7. Add remaining ingredients and noodles, tossing gently to mix.
8. Pour into a greased 13x9x2-inch pan.
9. Bake for 35-45 minutes or until hot and bubbly.
10. Refrigerate any leftovers.
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