Chicken Noodle Casserole

Nothing says home like noodles. This recipe has a perfect blend of spices and texture. Tips: The cheese will thicken up your sauce some. Also, make sure you don't over cook the noodles. I like to stop the noodles boiling 1 minute before the package says.

What you need
1 bag wide egg noodles
7 tbsp butter
1 small onion, chopped
2 stalks celery, chopped into 1 inch pieces
½ C mushrooms
to taste salt and pepper
2 tsp thyme
¼ C flour
2 C chicken broth
2 C milk
2 tbsp dry sherry
1 C almonds, sliced
2 C parmesan, grated
1 rotisserie chicken, skinless, chopped


How to do it
1. Preheat the oven to 375°F. Spray a 3-quart casserole dish with nonstick cooking spray.

2. Cook the noodles according to package directions.

3. Meanwhile, in a large skillet, melt 3 tablespoons of the butter over medium heat. Add the onion and celery, and cook until softened, about 10 minutes. Add the mushrooms, and cook for 5 minutes. Season well with salt and pepper. Stir in the thyme, and transfer the vegetable mixture to a large bowl. Set aside.

4. In the same skillet (do not wipe clean), melt the remaining 4 tablespoons butter over medium heat. Stir in the flour, and cook for 1 minute. Stirring constantly, add the chicken broth and milk. Cook, stirring occasionally, until the mixture thickens slightly, about 8 minutes. Add the sherry (if using), then season well with salt and pepper.

5. Pour the sauce into the vegetable mixture. Add half the almonds, half the cheese, the chicken and noodles. Stir to combine. Transfer the chicken noodle mixture to the casserole dish. Top with the remaining almonds and cheese. Bake for 20 to 30 minutes.