Chicken Noodle Casserole
INGREDIENTS
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Recipe slightly adapted from Cook’s Country April/May 2013
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12 oz wide egg noodles (7 3/4 cups)
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salt and pepper
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3 tablespoons unsalted butter
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1 red bell pepper, stemmed, seeded, and chopped fine
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1 small onion, chopped fine
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3 tablespoons all purpose flour
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2 cups half-and-half
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2 1/2 cups low-sodium chicken broth
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1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
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4 ounces deli American cheese, chopped coarse
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4 ounces sharp cheddar cheese, shredded
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1 1/2 cups frozen peas, thawed and patted dry
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25 Ritz Crackers, crushed coarse
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