1 (8 oz) container sour cream dip, cheddar French onion dip, or French onion dip
2 tbsp all-purpose flour
1 tbsp fresh parsley
Instructions
Preheat oven to 375 degrees F. In a Dutch oven
cook two-thirds of the celery and two-thirds of
the onion in hot oil over medium heat for 3
minutes. Add chicken, pepper, thyme, and salt;
cook for 2 minutes. Add 6 cups of water. Bring to
boiling; reduce heat. Simmer, covered, for 20 to
25 minutes until chicken is no longer pink.
Meanwhile, for topping, tear bread in small pieces.
Finely chop remaining celery and onion. In a small
bowl toss together the bread, celery and onion; set
aside.
With a slotted spoon transfer chicken to a cutting
board to cool slightly. Add noodles to simmering
broth; boil gently for 7 to 8 minutes, just until
tender, stirring occasionally. With a slotted
spoon transfer noodles, celery, and onion to a 3-
quart baking dish.
For sauce, in a bowl whisk together sour cream dip
and flour. Gradually whisk in 1 cup of the hot
broth until smooth. Add sauce to broth in Dutch
oven; cook and stir until boiling.
Meanwhile, discard skin and bones from chicken.
Chop chicken, then add to noodles in dish. Gently
stir in sauce. Sprinkle with topping, then lightly
coat with cooking spray.
Bake, uncovered, for 30 to 35 minutes until
casserole is heated through and topping begins to
brown. Top with parsley just before serving.
Originally Submitted
7/4/2013
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