Ingredients

The following ingredients have 5 Servings
  • 3 cups chopped, cooked chicken
  • 2 cups dry egg noodles, cooked
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chicken stock or broth
  • 1-1/2 cups milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 pound of fresh mushrooms or equivalent canned, drained mushrooms
  • 1/2 cup crushed crackers or dried bread crumbs
  • 1 to 2 tablespoons butter, melted

Instruction

  • Preheat oven to 350 degrees F. Butter or spray a 2 quart casserole dish; set aside. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside.
  • Meanwhile, in a large skillet, melt the butter. Add onion and celery, cooking until softened, about 3 minutes. Sprinkle in the flour and continue cooking and stirring for about 2 minutes. Slowly begin adding all of the chicken broth until mixture is smooth and well combined. Repeat with milk. Add the seasonings and mushrooms and cook another minute, then add the chicken and noodles and mix. If mixture is too dry, stir in just a bit more chicken broth as needed to moisten. Turn out into the buttered casserole dish.
  • Combine crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through and topping has browned.