Categories: Casserole, Chicken, Main Dish

Ingredients

• 1/4 cup butter
• 1 cup chopped yellow onion
• 4 ounces mixed mushrooms, coarsely chopped
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1 1/4 cups chicken stock (or low sodium chicken broth)
• 1/2 cup whole milk
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• fresh ground black pepper
• 8 ounces egg noodles, cooked according to package directions, drained
• 1 1/2 cups cooked shredded chicken breasts
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350°; in a saucepan over med-high heat, melt the butter.

2. Add in the onions, mushrooms, and celery; saute until tender, about minutes.

3. Add in the flour and stir until bubbly; add in the stock, milk, thyme, salt, and pepper; stir until thickened, about 2 minutes; taste and adjust with salt and pepper.

4. Put the noodles and chicken in a lightly sprayed or oiled 2 quart casserole; add the mushroom sauce and mix well.

5. Top with cheese; bake, uncovered, until bubbly, 25-30 minutes.

6. Let stand for 5-10 minutes before serving.

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