Wednesday, November 3, 2010

Chicken Noodle Casserole

1 package (8 ounces) egg noodles
1 small sweet red pepper, chopped
1 small onion, chopped
1 celery rib, chopped
2 T butter, cubed
1 garlic cloves, minced
1 1/2  tablespoons all-purpose flour
1 1/2 cups  Chicken Broth
1 1/2 cups half-and-half cream
1 package (8 ounces each) cream cheese, cubed
4-5 cups cubed cooked chicken
1  teaspoons salt

1/2 cup finely crushed cornflakes
1 tablespoons butter, melted
1/2 tablespoon canola oil
1  tablespoon minced  parsley
1/4 teaspoon paprika

1.Cook noodles according to package directions drain.
2.In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.

3.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.

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

5.Combine topping ingredients. Sprinkle over top.

6. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. 

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