Chicken and Egg Noodle Casserole Recipe

3      Reviews by:    Mavis Edwards   Chicken and Egg Noodle Casserole Recipe uses butter, onion, garlic, red pepper flakes, flour, milk, cheese, chicken, sour cream, cream of celery soup, and egg noodles in making this tasty chicken casserole recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:6 Nutrition facts:588 calories43.9 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   33 Minutes Total Time:   1 Hour 8 Minutes

INGREDIENTS

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon all-purpose flour
• 1 cup milk
• 3 cups cheddar cheese, grated, divided
• salt, to taste
• pepper, to taste
• 2 cups chicken, cooked and shredded
• 1/2 cup sour cream
• 1 (10.75-ounce) can cream of celery soup
• 4 cups egg noodles, cooked (approximately 2 cups uncooked)

DIRECTIONS

• In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion and sauté until nearly translucent, about 2-3 minutes. Stirring frequently, add the garlic and the red pepper flakes, and cook until fragrant, about 2 minutes.
• Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
• Stir in the flour and cook until the flour is absorbed and no longer smells raw, about 1-2 minutes. Slowly add the milk and 2 cups of the cheese. Once the cheese is melted, add the salt and the pepper.
• Fold the chicken, the sour cream, the cream of celery soup, and the cooked noodles into the cheese mixture, stirring until all of the noodles are coated. Pour the mixture into the prepared baking dish. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Top the mixture with the remaining cheese and return to oven for 3 minutes or until cheese is completely melted.

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