11/21/2016 Chicken Noodle Casserole

Chicken Noodle Casserole

Recipe Courtesy of Cindy Schumacher

5 cups uncooked egg noodles
¼ cup butter, cubed
½ cup all-purpose flour
1½ cups milk
1 cup chicken broth
2 cups sour cream
1 can (4 oz.) mushroom stems & pieces drained
½ cup diced roasted red pepper, drained
3 tsp. dried parsley flakes
2 tsp. seasoned salt
1 tsp. paprika
½ tsp. pepper
1/8 tsp. cayenne pepper
4 cups diced, cooked chicken
¼ cup dry bread crumbs
2 Tbsp. shredded Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the sour cream, mushrooms, roasted red pepper, and seasonings.
In a greased 3 quart baking dish, layer half of the noodles, chicken, and sauce. Repeat layers. Combine bread crumbs and Parmesan cheese. Sprinkle over top. Bake uncovered at 350 for 30-35 minutes or until bubbly. (Yields 12 servings)