8 oz container sour cream dip, cheddar french onion dip or french onion dip
2 tbsp flour
2 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
5/20/2013
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