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Chicken Noodle Casserole

Created by KittenCal on September 15, 2011

2 1/2 cups half and half (or use 1/2 cup heaving whipping cream and 2 cups milk which is what I use when I am out of light cream)
1/4 cup all-purpose flour
2 cups shredded cheddar cheese
1/2 pound cooked boneless skinless chicken breast (or thighs, about 2 cups chopped, can use more)
1 package (8 ounce) dry egg noodles (medium or wide egg noodles, in Canada use about 3/4 of a 375-gram package)
FOR THE TOPPING
3/4 cup dry breadcrumbs (or crushed saltine crackers)
1/4 cup Parmesan cheese, grated
1/4 cup melted butter

Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Step 2: Cook the egg noodles according to package directions; drain and set aside (you may want to mix in 2 tablespoons butter or oil to prevent the noodles from sticking).
Step 3: In a medium skillet heat butter over medium-high heat. Add in onion, bell pepper and celery; cook stirring until softened (about 4 minutes.
Step 4: Add in mushrooms, garlic, salt, pepper and cayenne; cook stirring until the mushrooms are softened. Add in flour and stir for 1 minute.
Step 5: Slowly add in the light cream stirring until bubbly and thickened.
Step 6: Mix in cheddar cheese until melted. Stir in the cooked chicken. Transfer to baking dish.
Step 7: In a small bowl, combine the breadcrumbs with Parmesan cheese, then sprinkle over the top.
Step 8: Drizzle the melted butter over the crumb mixture.
Step 9: Bake for 30 minutes or until hot and bubbly.