Chicken Noodle Casserole
12 ounces Wide Egg Noodles, cooked according to package directions
2 Cups Cooked, Chopped Chicken
1/2 pound Velveeta (or Cheddar) Cheese, cut into small pieces
1 Cup Finely Grated Carrots
1/2 Cup Butter
1/2 Cup Flour
1 Tablespoon Parsley Flakes
1 teaspoon Seasoned Salt
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Black Pepper
1/2 teaspoon Crushed Coriander Seed
2-1/2 Cups Beef Broth
Melt the Butter in a medium saucepan. Stir in Flour and seasonings; cook and stir for two minutes. Slowly add in Beef Broth, cooking and stirring until thickened.
In a large mixing bowl combine the hot cooked Noodles, Chicken, Cheese, Carrots, and White Sauce, stirring until Cheese is melted. Transfer to a greased 9x13 pan. Bake at 350* for 30-35 minutes, until light golden brown on top. Serves 8-10.
Ultimate Comfort Food! I like to make this and place in two foil 8x8 pans; excellent to have in the freezer for a quick dinner or to take to someone.
I also like to take this camping with us; I get altitude sick and it is nice to have a ready meal for the first night in the mountains. I place an 8x8 foil pan, partially thawed, in my large 12-inch skillet, fill the surrounding gap with water, cover with my griddle, and allow it to cook in the 'water bath' until it is hot. Kind of a clunky way to cook, but hey, it works!
How I love my green Jade-ite pan!
I wish I had the nerve to paint my kitchen cabinets this green...
Adapted from Seasoned With Love, page 108.