Chicken Noodle Casserole

Chicken Noodle Casserole

(I talked about this recipe here)

1/2 pound egg noodles
3 tablespoons all-purpose flour
1 cup chicken broth
2 teaspoons olive oil
1 medium onion, finely chopped
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, chopped (if you can't find tarragon, add a combination of your favorite dried seasonings - I use Penzey's Fox Point Seasoning - dried basil, oregano, thyme, tarragon or any green seasoning blend would work well)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked chicken breast, chopped or shredded
3/4 cup cheddar cheese, shredded

Preheat oven to 350. Spray a 9x13 pan with cooking spray.
Cook the noodles according to package directions. Drain and set aside.
Meanwhile, whisk together flour and 1/2 cup of broth in a small bowl until the flour dissolves.
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened - about 3 minutes.
Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer.
Whisk in the flour mixture and cook, stirring constantly, until the sauce bubbles - about 3 minutes.
Stir in the mustard, tarragon (or other herbs), salt, and pepper.
Remove the pan from heat and stir in the noodles, chicken, and cheese.
Pour the mixture into a baking dish. Bake at 350 until bubbling and golden brown, about 40 minutes.
Let stand 10 minutes before serving.

makes 6 servings
source: Recipe Review Board

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