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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 tablespoon(s) butter |
1 1/2 tablespoon(s) all-purpose flour |
1 1/2 cup(s) half-and-half |
14 1/2 oz can(s) chicken broth |
8 oz package(s) cream cheese |
6 cup(s) cooked chicken |
1 teaspoon(s) salt |
1 teaspoon(s) pepper |
2 oz can(s) mushrooms sliced and drained |
2 oz jar(s) pimento drained and diced |
6 oz package(s) egg noodles cooked |
2 tablespoon(s) bread crumbs |
vegetable cooking spray |
Directions:
1. Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and broth; cook over medium heat, stirring constantly, until mixture is slightly thickened.
2. Remove from heat; add cheese, stirring until melted. Stir in chicken and next 5 ingredients.
3. Fold noodles into mixture, and place in a lightly greased 13 x 9 inch baking dish. Top with breadcrumbs; coat with cooking spray, and cover.
4. Bake 350 degrees for 15 minutes. Uncover and bake 15 additional minutes.
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