Creamy Chicken Noodle Casserole for a Crowd Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package (16 ounces) egg noodles
1 medium sweet bell pepper, red or green, chopped
1 large onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
¼ cup butter or margarine
1-1/2 cups sliced fresh mushrooms
3 T. 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 t. salt
(I put boneless chicken breasts in the crockpot the night before with some onion and salt and cooked all night, so I made my own broth and chicken this way.)
TOPPING:
1 cup finely crushed cornflakes
2 T. butter or margarine, melted
1 T. vegetable oil
3 T. minced fresh parsley
½ t. paprika
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Directions: |
Directions:Cook noodles according to package directions; drain. In a large skillet, sauté the bell pepper, onion, celery and garlic in butter until tender. Add mushrooms; cook 1-2 minutes longer or until tender. Remove vegetables with a slotted spoon; set aside. 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 cream cheese is melted. Remove from the heat.
In a large bowl (or pan), combine the chicken, salt, noodles, vegetables and cheese sauce; mix well. Transfer to two ungreased shallow 3-qt. baking dishes. Combine topping ingredients. Sprinkle over top. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Yield: 2 casseroles (8-10 servings each). |
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Personal
Notes: |
Personal
Notes: (This recipe makes 2 casseroles 8-10 servings each)
Read completely before starting to make sure you allow enough time and have everything you need. It makes very good leftovers to re-heat.
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