CHICKEN NOODLE CASSEROLE (FOR A CROWD!)

Chicken Noodle Casserole (FOR A CROWD!) image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 19

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1 - 16 oz. package(s) egg noodles, no-yolk variety
1 medium red bell pepper, seeded & diced
1 large onion, diced
2 ribs - celery, diced
1/4 cup(s) butter, cubed
3 clove(s) garlic, minced
1 1/2 cup(s) mushrooms, fresh, sliced
3 tablespoon(s) all purpose flour
3 cup(s) chicken broth, low salt
3 cup(s) half & half
2 - 8 oz. package(s) cream cheese, cubed
12 cup(s) chicken, cooked & cubed
1 1/2 teaspoon(s) salt
TOPPING:
1 cup(s) cornflakes, finely crushed
2 tablespoon(s) butter, melted
1 tablespoon(s) canola oil
3 tablespoon(s) parsley
1/2 teaspoon(s) paprika

Steps:

Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion & 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.
Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook & stir until cheese is melted. Remove from the heat.
In a large bowl, combine the chicken, salt, noodles, vegetables & cheese sauce. Transfer to two ungreased shallow 3 qt. baking dishes.
Combine topping ingredients. Sprinkle over top. Cover & bake at 350 degrees F. for 20 minutes. Uncover; bake 15 - 20 minutes longer or until bubbly.
NUTRITIONAL FACTS: 1 serving (1 cup) equals 399 calories, 19 g fat (9 g saturated fat), 136 mg cholesterol, 455 mg sodium, 24 g carbohydrate, 1 g fiber, 31 g protein.