I found this recipe and it is so yummy. Braden is a rather picky eater so I put the onion and garlic in the food processor and almost liquefied them so you can't see them when you are eating. Worked like a charm because he had two helpings, that is unheard of at our house. I also think that celery and carrots might be very tasty in this dish. It is easy to put together and would be great for pot lucks or "sick" dinners when you need to take a meal to someone.
2 oz. wide egg noodles, cooked according to pkg directions (I use No Yolks)
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped
For the topping:
2 tablespoons melted butter
1/3 cup Italian seasoned breadcrumbs
Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.
Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley.
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