Chicken Noodle Casserole
This chunky chicken and veggie casserole is easier than pot pie, but just as comforting!
12 wide oz. egg uncooked noodles 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 chicken broth (from 32- oz. carton) 1 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup all-purpose flour 1/4 cup heavy cream 3 cups shredded cooked chicken 1/2 cup Italianstyle panko crispy breadcrumbs 2 Tbs. grated Parmesan cheese Chopped Italian parsley, optional
Preheat oven to 350°F. Coat bottom and sides of 13"x9" (3-qt.) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
In 12" nonstick skillet, melt 2 Tbs. butter over medium-high heat. Add celery, onions, carrots and garlic; cook 6-7 minutes or until vegetables are tender.
Add 2 1/2 cups chicken broth, thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1-2 minutes or until mixture thickens slightly. Remove from heat; stir in heavy cream and shredded chicken.
Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well; cover. Bake 30-35 minutes or until casserole is heated through. Meanwhile, in 8" nonstick skillet, melt remaining 2 Tbs. butter over medium heat. Add breadcrumbs; cook 3-4 minutes, stirring often, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with parsley before serving. Servings: 8. Cals.: 390. Protein: 22 g. Fat: 15 g. (7 g. saturated). Chol.: 100 mg. Carbs.: 41 g. Sodium: 890 mg. Fiber: 2 g. Sugar: 3 g. Kitchen time: 45 minutes. Total time: 1 hour, 20 minutes.