Dinner
Chicken Noodle Casserole
Description
Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad.
Ingredients:
- 12 oz uncooked wide egg noodles (about 7 cups)
- 1/4 cup butter
- 1 cup finely chopped celery
- 1 cup finely chopped onions
- 1 cup finely chopped carrots
- 2 cloves garlic, finely chopped
- 3 cups Progresso™ chicken broth (from 32-oz carton)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Gold Medal™ all-purpose flour
- 1/4 cup heavy whipping cream
- 3 cups shredded cooked chicken
- 1/2 cup Progresso™ Panko Italian style crispy bread crumbs
- 2 tablespoons grated Parmesan cheese
- Chopped Italian (flat-leaf) parsley, if desired
Directions:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
- In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
- Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
- Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
- Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
