How to Make a chicken and noodle casserole with Betty
Chicken noodle soup is a very comforting dish, but sometimes you need something a bit heartier. In this video, Betty shows us how to make her favorite chicken noodle casserole. This dish is bursting with flavor and very filling. The casserole is perfect for a chilly winter evening or anytime you need some extra lovin'.
You Will Need:
*6 oz. rotini pasta
*1/2 medium to large pot of rapidly boiling water that has been salted with 1 tablespoon salt
*1 tablespoon butter or margarine
*1/4 cup finely chopped carrot
*1/4 cup finely chopped celery
*2 tablespoons butter or margarine
*1/4 cup flour
*2 cups milk
*3/4 cup (3 oz.) shredded Velveeta cheese
*3/4 cup (3 oz. shredded Parmesan cheese
*1/2 teaspoon salt
*(2) 5 oz. cans tender-chunk chicken in broth
*cooking oil spray
Place 6 oz. rotini pasta in rapidly boiling water that has been salted with 1 tablespoon salt. Cook over low heat for about 5 to 6 minutes, until al dente (chewy, not mushy).
While your pasta is cooking, prepare your sauted carrots and celery, and your Velveeta/Parmesan cheese sauce.
Melt 1 tablespoon butter in a small skillet and add 1/4 cup chopped carrot and 1/4 cup chopped celery. Saute until the celery is clear and the carrots are softened.
While this is cooking, make your cheese sauce: Melt 2 tablespoons butter in a saucepan. Remove from heat and stir in 1/4 cup flour. When completely combined, stir in 2 cups milk, 3/4 cup shredded Velveeta cheese, 3/4 cup Parmesan cheese, and 1/2 teaspoon salt.
Return the sauce mixture to the cooktop, and cook over low heat, stirring constantly, until smooth and bubbly.
Now, your pasta, carrots and celery, and cheese sauce mixture should be ready. Drain the pasta through a colander into the sink, and return the pasta back to its original pot.
Add in the sauted carrots and celery, and the Velveeta/Parmesan cheese sauce and a (2) 3 oz. cans of tender-chunk chicken with broth.