Tasty Chicken Noodle Casserole Recipe
"This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer.—Cheryl Watts, Natural Bridge, Virginia..."
INGREDIENTS
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1 package (16 ounces) egg noodles
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1 medium sweet red pepper, chopped
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1 large onion, chopped
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1 celery rib, chopped
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1/4 cup butter, cubed
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2 garlic cloves, minced
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1-1/2 cups sliced fresh mushrooms
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3 tablespoons all-purpose flour
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3 cups chicken broth
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3 cups half-and-half cream
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2 packages (8 ounces each) cream cheese, cubed
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12 cups cubed cooked chicken
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1 to 1-1/2 teaspoons salt
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TOPPING:
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1 cup finely crushed cornflakes
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2 tablespoons butter, melted
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1 tablespoon canola oil
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3 tablespoons minced fresh parsley
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1/2 teaspoon paprika
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