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Chicken Noodle Casserole, Quick Easy Recipe for Lunch or Dinner Entree. Chicken Noodle Casserole
is True Comfort Food and goes with any Salad, Fruit, and Warm Bread.
 Chicken Noodle Casserole serves 81 lb cooked chicken meat cut up1/4 diced onion 1 rib celery cut (small horseshoe shapes) 1 tsp Chef Frank's Seasoning 1 tbsp celery flakes 1 lb. egg noodles (boil in 4 cups water.) 1 c bread crumbs or cracker crumbs 2 c milk roux Boil noodles, along with onion and celery in medium, large sauce pan. Cook for about 10 minutes, drain. In smaller sauce pan, heat milk slowly, stirring often. Before milk boils, add small amounts of roux and whisk until desired thickness is acheived. note: Do the noodles and the white sauce seperately at the same time. Combine white sauce with noodles vegetables, chicken and seasonings. Mix, then place bread crumbs on top of casserole. Place in pre-heated oven at 350* for 45 min. to 1 hour. Serve with salads, fruit , and or Hot rolls and butter. Roux. 1 lb butter or margerine 1 lb flour Heat butter in small sauce pan until it comes to a boil. Add flour, mix well and set aside. May be held for up to two weeks in fridge. Remove and let soften before use. Note: For thickening gravy and cream sauces
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