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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
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 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
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.
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.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
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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CHICKEN NOODLE CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
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 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
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.
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.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
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).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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