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Old 09-28-2012, 11:37 AM
seleach's Avatar
Join Date: Jun 2005
Location: Somewhere over the rainbow
Posts: 14,165
Chicken Noodle Casserole

This recipe was originally posted by stellajean66 in June 2012 What's for Dinner thread.

Chicken Noodle Casserole

3 cups of chopped, cooked chicken
2 cups of dry egg noodles, cooked
1 tablespoon butter
1 stalk of celery, chopped
1/2 onion, chopped
1/2 pound of fresh mushrooms or equivalent canned mushrooms
2 cups of milk
2 tablespoons cornstarch
1 teaspoon kosher salt
Couple dashes of white pepper
1/4 teaspoon of poultry seasoning
1/2 teaspoon dried thyme
1 to 2 cups of chicken stock or broth, as needed
1/2 cup dried bread crumbs
1 to 2 tablespoons of butter, melted

Preheat oven to 350 degrees. Butter or spray a 2 quart casserole dish with non-stick spray. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside. In a large skillet, melt the butter. Add the celery and onion and cook until soft. Add the mushrooms and cook down, or if using canned, drain and add, warming through.

Whisk together the milk and cornstarch until well blended. Stir into the vegetable mixture and bring to a boil; reduce heat and simmer several minutes, until thickened. Stir in the salt, pepper, poultry seasoning and thyme. Add the chicken and noodles and mix; stir in reserved broth as needed to moisten. Turn out into the buttered casserole dish.

Combine bread crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through.

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