Chicken, Mushroom, and Noodle Casserole |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Similar to tuna noodle casserole, but made with chicken. Ingredients:
1/4 cup butter |
1 cup chopped yellow onion |
4 ounces mixed mushrooms, coarsely chopped |
1/2 cup chopped celery |
1/4 cup all-purpose flour |
1 1/4 cups chicken stock (or low sodium chicken broth) |
1/2 cup whole milk |
1/2 teaspoon dried thyme |
3/4 teaspoon salt |
fresh ground black pepper |
8 ounces egg noodles, cooked according to package directions, drained |
1 1/2 cups cooked shredded chicken breasts |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350°; in a saucepan over med-high heat, melt the butter.
2. Add in the onions, mushrooms, and celery; saute until tender, about minutes.
3. Add in the flour and stir until bubbly; add in the stock, milk, thyme, salt, and pepper; stir until thickened, about 2 minutes; taste and adjust with salt and pepper.
4. Put the noodles and chicken in a lightly sprayed or oiled 2 quart casserole; add the mushroom sauce and mix well.
5. Top with cheese; bake, uncovered, until bubbly, 25-30 minutes.
6. Let stand for 5-10 minutes before serving.
|
|