Chicken Noodle Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1. 2 boneless, skinless chickebreasts,cooked and cubed
2. 1/2 package (8 ounces) egg noodles
3. 1 lg. onion, chopped
4. 1 celery rib, chopped
5. 1 garlic clove, minced
6. 1/4 cup butter, cubed
7. 1 cup sliced fresh mushrooms
8. 1.5 tablespoons all purpose flour
9. 1 1/2 cups chicken broth
10. 1.5 cups half-and-half cream
11. 1 package (8 ounces) cream cheese, cubed
12. 1/2 teaspoon salt
TOPPING:
1. 1/2 cup finely crushed cornflakes
2. 2 tablespoons butter, melted
3. 1/2 tablespoon olive oil
4. 1.5 tablespoons minced parsley
5. 1/2 teaspoon paprika
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Directions: |
Directions:1. Cook noodles according to package directions; drain. In a large skillet, saute the onion, celery and garlic in butter until tender. Add mushrooms; cook 1-2 minutes longer or until tender. Remove vegetables with slotted spoon and set aside.
2. Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from heat.
3. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to an ungreased shallow 3-qt. baking dish.
4. Combine topping ingredients (crushed cornflakes, 1 tablespoon melted butter, olive oil, minced parsley and paprika). Sprinkle over top. Cover and bake at 350* for 20 min. Uncover; bake 15-20 min. longer or until hot and bubbly. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:A long time if not all f#@king day! |
Personal
Notes: |
Personal
Notes: Preparation Time: A long time if not all fu#king day!
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