Friday, October 26, 2012
Chicken Noodle Casserole
1 package of egg noodles (I used medium) 6 tablespoons butter ½ small onion, chopped 1-10 oz package of mushrooms, sliced (I used baby bellas) ¼ cup flour 2 garlic cloves, minced 3 cups low sodium chicken broth 1 - 16 ounce container of sour cream 4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded) 1 teaspoon chopped parsley 1 teaspoon fresh chopped thyme salt pepper Topping 2 tablespoons butter, melted 1 cup breadcrumbs (I used Panko) ½ cup Parmesan cheese, grated 1 teaspoon fresh chopped parsley Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente. Drain and set aside in colander.