Escalloped Chicken & Noodle Casserole
- Servings: 6 servings
- Cook Time: 1 hour
|2 cups||Wide Egg Noodles|
|2 tsp||Chopped Onion|
|½ cup sliced||Celery|
|2½ cups||Chicken Broth|
|2 jars||(4oz Each) Sliced Mushrooms,drained|
|1 tsp||Celery Salt|
|¼ cup||Melted Butter|
|2 cups||Plain Stuffing Mix|
Preheat oven to 350*.
Butter a large(13x9) baking dish.
Simmer the chicken breast in a large pot of boiling salted water until cooked through.Remove and cool chicken until it is cool enough to handle. Remove skin and bones and shred chicken meat.Discard bones and skin.
Cook the noodles in a large pot of salted water according to package directions.Drain.
Melt the 1/2 cup butter in a skillet over medium high heat and saute the onion and celery until soft but do not brown.Stir in the flour and cook till bubbly.Gradually stir in the milk and chicken broth.Stir until thickened.
Add the mushrooms,spices and chicken. Stir in the noodles.Pour into prepared casserole dish.Stir melted butter into the stuffing mix. Spread evenly over the chicken and noodles.Cover with foil and bake 50 minutes. Remove foil and bake an additional 10 minutes longer,