Ingredients
12
oz uncooked wide egg noodles (about 7 cups)
1/4
cup butter
1
cup finely chopped celery
1
cup finely chopped onions
1
cup finely chopped carrots
2
cloves garlic, finely chopped
3
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
cup Gold Medal™ all-purpose flour
1/4
cup heavy whipping cream
3
cups shredded cooked chicken
1/2
cup Progresso™ Panko Italian style crispy bread crumbs
2
tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
