CHICKEN AND NOODLES CASSEROLE BY MAGGIE

Chicken and Noodles Casserole by Maggie image

Provided by Maggie M

Number Of Ingredients 16

3 oz pasta - egg noodles, shells, campenelli, bow tie or linguine
2 Tbsp butter
2 c fresh mushrooms sliced
2 Tbsp yellow or white onion chopped
2 Tbsp chopped celery
2 Tbsp flour
1/2 c chicken stock or broth
3/4 c milk
1 can(s) cream of chicken soup
1/3 c sour cream
2 Tbsp mayonnaise - not miracle whip
1/2 c frozen or fresh peas
1-1/2 c cooked chicken - cut into bite size pieces
6 oz shredded cheese - pepper jack or cheddar or any combination of what you like
additional shredded cheese for garnish
canned onion rings for garnish

Steps:

1. Preheat oven to 350ºF. Lightly spray a 7 x 11 or 8 x 8 baking dish and set aside.
2. Cook pasta in boiling water until just under al dente. It will continue to cook as it bakes in the oven. Drain, rinse and set aside.
3. Melt butter in large deep pot on medium heat. Add mushrooms and cook for about 5 minutes. Add the celery and onions and cook and stir 4 min. or until crisp-tender.
4. Sprinkle the flour over the mushroom mixture in the pot and cook - stirring constantly for 2 minutes. Gradually stir in chicken broth and milk and bring to boil. Cook and whisk until thickened.
5. Remove from heat and stir in the soup, sour cream, mayonnaise, peas and chicken.
6. Add the cooked pasta to the mix and stir to coat. Put the mixture into your prepared baking dish. Sprinkle shredded cheese over all then top with some onion rings.
7. Cover and bake for about 40 minutes or until heated through. Remove cover and continue to cook for another 12 minutes. Remove from oven and alllow to sit for about 5 minutes before serving.
8. Sprinkle additional cheese and onion rings on top before serving if desired.