Chicken Noodle Casserole

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Makes: 6 servings adjust
This is a great family meal - kids love it! It's also easy to freeze and reheat for another time.

Directions

Ingredients

  • 8 tablespoons Butter
  • 3⁄4 cup Fresh Bread Crumbs

Step 1

Preheat oven to 450. Heat a largepot of water. Spray a casserole dish with cooking spray, and set aside. Melt 2 tablespoons of butter and toss with fresh bread crumbs. Set aside.

Ingredients

  • 2 cups Mushrooms, sliced
  • 1 cup Onion, diced
  • 1 pinch Pepper
  • 1 pinch Salt

Step 2

Saute mushrooms and onion in skillet over medium heat,stirring frequently. Season with salt & pepper. Transfer to a large bowl.

Ingredients

  • 3⁄4 pound Pasta, (your choice of pasta. I usually use elbow noodles.)

Step 3

Cook the pasta fo 2 minutes less than indicate on package. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot with the reserved water.

Ingredients

  • 1⁄2 cup Flour
  • 2 cups Chicken Broth
  • 1⁄2 cup Parmesan Cheese, grated
  • 1⁄4 teaspoon Salt
  • 2 teaspoons Lemon Juice

Step 4

Heat the remaining butter in saucepan. Whisk in the flour for 1 minute over medium heat. Whisk in chicken broth until the mixture thickens about 3-4 minutes. Remove from heat. Whisk in parmesan cheese, salt & lemon juice.

Ingredients

  • 4 cups Chicken, cubed

Step 5

Cook the cubed chicken pieces in a skillet until cooked through. Add the sauce to the bowl of mushrooms, and then add the chicken, mixing them together.
 

Step 6

Add the pasta and mix well. Pour into the prepared baking dish and sprinkle the bread crumbs on top. Bake 8 minutes or until brown and bubbly. Serve hot.
 

Step 7

To freeze: Cool completely in the refrigerator. Cover tightly with foil and plastic. Freeze. To reheat: Thaw completely. Bake for 20-30 minutes at 350.
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