Chicken Noodle Casserole

This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer. ~ Cheryl

Ingredients

• 1 package (16 ounces) egg noodles
• 1 medium sweet red pepper, chopped
• 1 large onion, chopped
• 1 celery rib, chopped
• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 1-1/2 cups sliced fresh mushrooms
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 3 cups half-and-half cream
• 2 packages (8 ounces each) cream cheese, cubed
• 12 cups cubed cooked chicken
• 1 to 1-1/2 teaspoons salt
• TOPPING:
• 1 cup finely crushed cornflakes
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon paprika

Directions

• Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and 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 and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
• In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
• Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).