Chicken Noodle Casserole (from Scratch

• Meat

  • 4 cups Chicken, cooked
  • 1/2 tsp Poultry seasoning

• Produce

  • 1 1/2 cups Celery & carrots
  • 1 Onion, small
  • 1 1/2 cups Peas, frozen
  • 1/4 tsp Thyme

• Canned Goods

  • 3 cups Chicken broth, reduced sodium

• Pasta & Grains

  • 1 package Egg noodles, medium

• Baking & Spices

  • 6 tbsp Flour
  • 1 Pepper
  • 1/4 cup Red pepper

• Bread & Baked Goods

  • 2/3 cup Panko bread crumbs

• Dairy

  • 4 tbsp Butter
  • 1 1/2 cup Cheddar
  • 4 oz Cream cheese
  • 1 cup Milk

Found on spendwithpennies.com

Description

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 1½ cups each sliced celery & carrots
• 6 tablespoons flour
• ½ teaspoon poultry seasoning
• ¼ teaspoon thyme
• pepper to taste
• 3 cups reduced sodium chicken broth (ready to serve)
• 1 cup milk
• 4 oz cream cheese (block, not spreadable)
• 1 cup cheddar cheese
• 1 package medium egg noodles (15oz)
• 4 cups cooked chicken
• 1½ cups frozen peas
• ¼ cup finely diced red pepper
• 2 tablespoons melted butter
• ½ cup shredded cheddar cheese
• ⅔ cup Panko bread crumbs

Directions

• Preheat oven to 350 degrees.
• Add 2 tablespoons butter to a large saucepan. Cook onion, celery & carrot until softened, about 5 minutes. Stir in flour, thyme, pepper and poultry seasoning and cook an additional 2 minutes.
• Add milk and broth. Cook over medium heat until bubbly. Remove from heat and stir in cream cheese & cheddar cheese until melted and smooth.
• Cook noodles 1 minute less than directed on the package. Drain. Combine chicken, noodles, red pepper, peas, and sauce. Pour into a greased 9x13 pan. Combine topping ingredients and sprinkle over noodles.
• Bake 30-35 minutes or until heated through.