Chicken and Noodle Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 C chicken breast, cooked and shredded
1 small bag of noodles, medium width
1 1/2 C carrots, sliced thin
1 1/2 C broccoli florets, fresh or frozen
1/4 C butter or olive oil
1/2 C chopped onion
1 clove minced garlic
2 T flour
1 can cream of chicken soup
1 can cream of celery soup
1 can(s) chicken broth
1 can(s) milk
1 tsp each salt and pepper
1 C Cheddar cheese, grated
TOPPING
1 1/2 C crumbs, Panko or bread
1/4 C melted butter
1/2 C Parmesan cheese, fresh
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Directions: |
Directions:Cook pasta al dente according to package directions BUT add carrots during the last 4 minutes and add broccoli during the last one minute. Drain pasta and vegetables.
While pasta is cooking, heat butter/oil in large skillet and sauté onion and garlic until softened, stirring often. Add flour and brown slightly. Stir together soups, broth, milk, salt and pepper. Add to pan along with chicken and cheese. (Add more liquid if it is too thick. It needs to be like a medium sauce.) Stir well and add pasta and vegetables. Transfer to buttered 9x13 inch casserole dish. Add topping.
Bake at 350 degrees for 20-25 minutes
NOTES:
Use a rotisserie chicken from deli.
Two (8x8) pans can be used - eat one and freeze one.
TO FREEZE:
Put in 9 x 13 foil pans with lids. When ready to cook, set in refrigerator to defrost and then bake covered at 350 degrees for 45 minutes or until bubbly. |
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