CREAMY CHICKEN NOODLE BAKE
Talk about a potluck pleaser! This creamy, comforting casserole is bursting with tender chunks of chicken.
—SHIRLEY UNGER BLUFFTON, OH
PREP: 25 MIN. • BAKE: 40 MIN. + STANDING • MAKES: 12 SERVINGS (1 CUP EACH)
4 cups uncooked egg noodles
1/2 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups 2% milk
4 cups cubed cooked chicken
2 jars (12 ounces each) chicken gravy
1 jar (2 ounces) diced pimientos, drained
1/2 cup cubed process cheese (Velveeta)
1/2 cup dry bread crumbs
4 teaspoons butter, melted
1. Cook the noodles according to package directions.
2. Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos.
3. Drain noodles; toss with remaining butter. Stir into chicken mixture. Pour into a greased 13x9-in. baking dish.
4. Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.