Chicken noodle casserole

2 cups shredded/diced rotisserie chicken

8 ounces dried egg noodles

2 tablespoons butter

1/2 yellow onion diced

1 red bell pepper diced

2 large carrots diced

2 stalks celery diced

1 cup fresh white mushrooms sliced

1 teaspoon salt

1 teaspoon chicken bouillon granules

1/2 teaspoon poultry seasoning

1 teaspoon smoked paprika

1/2 teaspoon black pepper

2 tablespoons flour

3/4 cup half and half

1-2 cups water

1 cup panko unseasoned

2 tablespoons butter melted

1/4 cup fresh parsley

 

Cook the egg noodles as directed by package to al dente. Drain and let them sit.

Melt the butter in a skillet. Add onions, carrots, celery, and the red bell pepper. Cook for about 5 minutes – the vegetables should still be semi firm because they will bake in the oven later.

Add flour and seasonings. Slowly stir in the half and half. Continue to add up to 2 cups of water until it a thicker consistency. Go slow because you do not want the sauce too runny. Add in chicken and mushrooms. Cook 1-2 more minutes. You can add more water if it continues to thicken. Remove from heat. Mix with noodles. Pour into a prepared 9×14 or 8×12 pan.

Mix the panko crumbs with the additional 2 tablespoons of melted butter. Top the casserole with the panko mix and then chopped fresh parsley. This can remain refrigerated for 24 hours. Bake covered with foil at 350 for 35-40 minutes. Remove foil. Bake about 10 minutes or until panko crumbs have browned.