Chicken-noodle Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 4 stalks celery, chopped
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 2 lbs chicken legs or 2 lbs chicken thighs
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 1 slice bread
• 1 (12 ounce) package jumbo egg noodles or 1 (12 ounce) package extra-large egg noodles
• 1 (8 ounce) container sour cream, dip or 1 (8 ounce) container cheddar french onion dip or 1 (8 ounce) container french onion dip
• 2 tablespoons all-purpose flour
• nonstick cooking spray
• 2 tablespoons fresh parsley

Recipe

• 1 preheat oven to 375°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.
• 2 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.
• 3 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.
• 4 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.
• 5 meanwhile, discard skin and bones from chicken. chop chicken, then add noodles in dish. gently stir in sauce. sprinkle with topping, then lightly coat with cooking spray.
• 6 bake, uncovered, for 30 to 35 minutes until casserole is heated through ad topping begins to brown. top with parsley just before serving.