"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Noodle Casserole Recipe

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This recipe for Chicken Noodle Casserole, by , is from Baking up Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashlea Lebo

Category:
Category:

Ingredients:  
Ingredients:  
FILLING
• 1 package egg noodles
• 1 medium sweet red pepper, chopped
• 1 large onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• ¼ cup butter
• 1 ½ cups sliced fresh mushrooms
• 3 Tbsp all-purpose flour
• 3 cups chicken broth
• 3 cups half-and-half cream
• 2 packages (8 oz each) cream cheese, cubed
• 12 cups cubed cooked chicken
• 1 to 1 ½ teas salt
TOPPING
• 1 cup finely crushed cornflakes
• 2 Tbsp butter, melted
• 1 Tbsp vegetable oil
• 3 Tbsp minced fresh parsley
• ½ teas paprika

Directions:
Directions:
1. Preheat oven to 350 degrees
2. Cook noodles according to package directions; drain
3. In a large skillet, sauté the red pepper, onion, celery, and garlic in butter until tender
4. Remove vegetables with a slotted spoon; set aside
5. Add flour to the skillet; stir until blended
6. Gradually add broth, bring to a boil; cook and stir for 2 minutes or until thickened
7. Reduce heat, gradually stir in cream.
8. Add the cream cheese; cook and stir until cheese is melted
9. Remove from heat.
10. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce; mix well
11. Transfer for two ungreased shallow 3-quart baking dishes
12. Combine topping ingredients and sprinkle over top
13. Cover and bake at 350 degrees for 20 minutes
14. Uncover; bake 15-20 minutes longer or until hot and bubbly

 

 

 

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