Noodle and Chicken Casserole

Noodle and chicken casserole is both filling and tasty, what more can you ask of it?

INGREDIENTS:

4 to 6 chicken breast halves, bone in (Can use chicken thighs too)

2 ribs celery with tops 1/2 teaspoon dried leaf thyme

1/2 teaspoon dried parsley flakes

1 whole medium onion

1 pound wide noodles

4 ounces butter

3 tablespoons all-purpose flour

reserved chicken broth

2 teaspoons Worcestershire sauce

Salt and pepper to taste

1/3 cup dry sherry (Plus a sip for the chef.)

16 ounces shredded cheese of choice, divided

2 cans (4 ounces each {110 grams}) mushrooms, drained and chopped

paprika

Method:

Cook chicken with celery (including tops), thyme and one onion in enough water to cover.

Remove from heat and allow to cool.

When meat is cool enough to handle, remove skin and bones and cut meat into bite size pieces. - Reserve broth.

Cook noodles in salted water for 5 minutes.

Make sauce:

Melt butter; quickly stir in the flour and add enough chicken broth to make a thick sauce. Add Worcestershire sauce, salt and pepper, sherry, half of the cheese, and mushrooms.

Cook until thickened.

Place a layer of noodles in a buttered 13x9x2-inch (325mm x 225mm x 50mm) baking dish. Add a layer of chicken and a layer of sauce.

Repeat layers ending with the chicken.

Sprinkle remaining cheese evenly over the top then sprinkle with paprika.

Bake chicken casserole in a 350° Farenheit (Around 170C) oven for 15 minutes.

Serves 4 to 6.


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