Chicken Noodle Casserole

Ingredients

• 4 stalks celery, chopped
• 1 medium onion, chopped
• 2 tsp canola oil
• 2 lbs chicken legs and/or thighs, skinned
• ½ tsp black pepper
• 1 tsp dried thyme, crushed
• 1 tsp salt
• 6 C water
• 1 slice bread
• 10 oz jumbo or extra-large egg noodles
• 1 (8 ounce) carton light sour cream
• 2 tbs flour
• ½ tsp garlic powder
• 1 Nonstick cooking spray
• 2 tbs snipped fresh parsley

Directions

1. Prep Oven: Preheat oven to 375°F.
2. Cook Base: In a Dutch oven, cook two-thirds of the celery and onion in hot oil 3 minutes. Add chicken, pepper, thyme, and salt; cook 2 minutes.
3. Simmer: Add water, bring to a boil, reduce heat, cover, and simmer 20-25 minutes until chicken is cooked.
4. Make Topping: Tear bread into small pieces and finely chop remaining celery and onion; toss together and set aside.
5. Cook Noodles: Remove chicken to cool slightly. Add noodles to the broth and cook 7-8 minutes until tender. Transfer noodles, celery, and onion to a 3-qt baking dish.
6. Make Sauce: Whisk sour cream, flour, and garlic powder. Gradually whisk in 1 C hot broth. Add mixture back to the pot, bring to a boil while stirring, then turn off heat.
7. Assemble: Debone and chop chicken; add to noodles and gently stir in sauce.
8. Bake: Top with bread mixture, lightly spray with cooking spray, and bake 30-35 minutes, until hot and lightly browned.
9. Finish: Garnish with parsley and serve.

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