I haven't tried this but it's on my "to do" listhttp://www.tasteofhome.com/.
Chicken Noodle Casserole
1/2 package (8-ounces) egg noodles, coooked
1/2 medium red bell pepper, chopped
1 medium onion, chopped
1 rib of celery, chopped
2 Tablespoons butter, cubed
2 cloves of garlic, chopped
1 cup of fresh sliced mushrooms
2 Tablespoons all-purpose flour
1 1/2 cups of chicken broth
1 cup of half and half
1/2 cup of sour cream
1 (8-ounce) package of cream cheese
6 cups of cooked chicken, cubed
3/4 teaspoon salt
Topping:
1/2 cup corn flake crumbs
1 Tablespoon butter, melted
1/2 Tablespoon Canola Oil
2 Tablespoons fresh parsley, chopped
1/2 teaspoon Paprika
Chicken Noodle CasserIn a large skillet, saute the red bell pepper, onions and celery in the 2 Tablespoons of butter until tender. Add garlic and cook another minute or so. Add mushrooms, cook a few more minutes until tender. Remove vegetables with a slotted spoon and set aside.
Add the flour to the skillet. Cook and stir for 2 to 3 minutes to cook out the "flour" taste. Gradually add the broth. Bring to a boil, cook and stir until thickened. Reduce to a simmer. Stir in half and half. Add the cream cheese and cook, stirring constantly until cheese has melted. Remove from heat.
In a large bowl, combine the chicken, salt, noodles, vegetables, sour cream and the cream cheese sauce.
Pour into an ungreased 3 quart shallow baking dish.
Combine the topping ingredients and sprinkle over the top. Cover with aluminum foil and bake at 350° F for 20 minutes. Remove foil and continue to bake, uncovered for another 15 to 20 minutes until hot and bubbly.
Serves 8 to 10.
Chicken Noodle Casserole
1/2 package (8-ounces) egg noodles, coooked
1/2 medium red bell pepper, chopped
1 medium onion, chopped
1 rib of celery, chopped
2 Tablespoons butter, cubed
2 cloves of garlic, chopped
1 cup of fresh sliced mushrooms
2 Tablespoons all-purpose flour
1 1/2 cups of chicken broth
1 cup of half and half
1/2 cup of sour cream
1 (8-ounce) package of cream cheese
6 cups of cooked chicken, cubed
3/4 teaspoon salt
Topping:
1/2 cup corn flake crumbs
1 Tablespoon butter, melted
1/2 Tablespoon Canola Oil
2 Tablespoons fresh parsley, chopped
1/2 teaspoon Paprika
Chicken Noodle Casser
Add the flour to the skillet. Cook and stir for 2 to 3 minutes to cook out the "flour" taste. Gradually add the broth. Bring to a boil, cook and stir until thickened. Reduce to a simmer. Stir in half and half. Add the cream cheese and cook, stirring constantly until cheese has melted. Remove from heat.
In a large bowl, combine the chicken, salt, noodles, vegetables, sour cream and the cream cheese sauce.
Pour into an ungreased 3 quart shallow baking dish.
Combine the topping ingredients and sprinkle over the top. Cover with aluminum foil and bake at 350° F for 20 minutes. Remove foil and continue to bake, uncovered for another 15 to 20 minutes until hot and bubbly.
Serves 8 to 10.
