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

Step 1:
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.

Step 2:
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.

Step 3:
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.
Stir completely.

Step