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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer.Cheryl Watts, Natural Bridge, Virginia Ingredients:
1 package (16 ounces) egg noodles |
1 medium sweet red pepper, chopped |
1 large onion, chopped |
1 celery rib, chopped |
1/4 cup butter, cubed |
2 garlic cloves, minced |
1-1/2 cups sliced fresh mushrooms |
3 tablespoons king arthur unbleached all-purpose flour |
3 cups chicken broth |
3 cups half-and-half cream |
2 packages (8 ounces each) cream cheese, cubed |
12 cups cubed cooked chicken |
1 to 1-1/2 teaspoons salt |
topping: |
1 cup finely crushed cornflakes |
2 tablespoons butter, melted |
1 tablespoon canola oil |
3 tablespoons minced fresh parsley |
1/2 teaspoon paprika |
Directions:
1. Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
2. Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
3. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
4. Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).
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