Wednesday, March 7, 2018
Chunky Chicken Noodle Casserole
Chunky Chicken Noodle Casserole
8 ounces medium egg noodles, uncooked
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped cooked chicken
1 cup frozen peas
1 (4-ounce) can sliced mushrooms, drained
Cook noodles according to package directions, drain and set aside in a large bowl.
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Melt butter in a medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in poultry seasoning, salt and pepper; set aside.
Add noodles, chicken, peas and mushrooms to sauce, mix well. Spoon mixture into baking dish. Bake uncovered for 20 minutes or until heated through.
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