Chicken Casserole
(from cnored’s recipe box)
This has been a hit with my family. Leftovers have been taken with hubby for lunches & coworkers always ask for the recipe once they taste the dish as well.
Source: Beverly Lewis Amish Heritage Cookbook
Serves 8 peopleCategories: Chicken Casserole
Ingredients
- 6 Tbsp Butter
- 6 Tbsp Flour
- 3 c. chicken broth
- 1/2 tsp salt
- 3/4 tsp celery salt
- 1 10.75 oz can cream of chicken soup
- 1 10.75 oz can cream of celery soup
- 8 oz Velveeta cheese (cut up)
- 1 12-oz pkg noodles, cooked
- 4 c. diced cooked chicken
- Dry Stuffing mix
Directions
-
In a saucepan, melt butter over medium-low heat. Stir flour in slowly, using a wire whisk, until the butter and flour misxture begins to bubble. Continue cooking and stirring for about two minutes; remove from heat.
-
In a seperate pan, heat chicken broth, stir the salt and celery salt. Once broth is fully heated, add it to the butter and flour mixture, stirring quickly. Return the saucepan to heat, stir over medium heat until sauce begins to thicken (don’t allow it to boil). Add soups and velveeta cheese, cook until creamy and smooth. Mix sauce, noodles, and chicken together; pour into greased 9X13 casserole pan and cover with stuffing mix. Bake at 300 degrees for 1 hour.