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Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) egg noodles

  2. 1 medium sweet red pepper, chopped

  3. 1 large onion, chopped

  4. 1 celery rib, chopped

  5. 1/4 cup butter, cubed

  6. 2 garlic cloves, minced

  7. 1-1/2 cups sliced fresh mushrooms

  8. 3 tablespoons all-purpose flour

  9. 3 cups chicken broth

  10. 3 cups half-and-half cream

  11. 2 packages (8 ounces each ) cream cheese, cubed

  12. 12 cups cubed cooked chicken

  13. 1 to 1-1/2 teaspoons salt

  14. TOPPING:

  15. 1 cup finely crushed cornflakes

  16. 2 tablespoons butter, melted

  17. 1 tablespoon canola oil

  18. 3 tablespoons minced fresh parsley

  19. 1/2 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.

  2. 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.

  3. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.

  4. 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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