Baked Chicken Casserole

With just a few basic ingredients, you can turn leftover chicken into a delicious, comforting meal.  Tender, juicy chicken, and vegetables, in a homemade mushroom gravy with cheese over the top. It is simple to make, and it tastes so good!

 Ingredients

6 oz. egg noodles, uncooked
2 c. cooked chicken, cubed
2 Tbs. butter
1 onion, chopped
2 celery stalks, chopped
1 sweet bell pepper, chopped
1 (4 oz.) can mushrooms, drained
4 hard boiled eggs (optional)
2 Tbs. flour
3 Tbs. butter
1 chicken bouillon cube
1/2 c. water
2 1/2 c. milk
salt and pepper to taste
cheddar cheese, shredded

Directions

Heat oven to 325°. Set aside one 2-quart casserole dish with a lid.

Fill a large saucepan with water.  Cook the noodles according to package directions. Drain.

In a large cast iron skillet, melt butter. Add the onion, celery, and sweet bell pepper. Sauté until the vegetables are tender. Remove from heat.

Stir in the chicken, mushrooms, hard-boiled eggs and egg noodles. Transfer the chicken mixture to a casserole dish. 

In the same skillet you just fried the chicken mixture in, melt the butter over medium-low heat.  Add the flour and whisk until smooth and bubbly.

Slowly stir in the chicken broth and milk. Whisking constantly over medium heat, bring to a low boil. Cook and stir until the mixture thickens.  Season with salt and pepper to taste.

Pour the mixture over the chicken and vegetables, stirring to combine.

Bake for 25 to 30 minutes. 

Sprinkle cheddar cheese over the top and bake until the cheese melts. Serve and enjoy.

Notes

If you are short on time or have canned condensed cream soup on hand, you can substitute 1 can cream of chicken soup in place of the flour, butter, chicken broth. But you will need to add 2 1/2 c. of milk to the recipe.