Chicken Noodle Casserole

Ingredients

• 4 stalks celery, chopped
• 1 medium onion, chopped
• 2 tsp canola oil
• 2 lbs chicken legs and/or thighs, skinned
• ½ tsp black pepper
• 1 tsp dried thyme, crushed
• 1 tsp salt
• 6 C water
• 1 slice bread
• 10 oz jumbo or extra-large egg noodles
• 1 (8 ounce) carton light sour cream
• 2 tbs flour
• ½ tsp garlic powder
• 1 Nonstick cooking spray
• 2 tbs snipped fresh parsley

Directions

1. Preheat oven to 375° F
2. In a Dutch oven cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes.
3. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes.
4. Add the water, bring to a boil, then reduce heat
5. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
6. For the topping, tear bread in small pieces and finely chop remaining celery and onion.
7. In a small bowl toss together the bread, celery and onion; set aside.
8. Using a slotted spoon, transfer chicken to a cutting board to cool slightly.
9. Add noodles to simmering broth in Dutch oven and boil gently for 7 to 8 minutes, just until tender, stirring occasionally.
10. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.
11. For the sauce, in a bowl whisk together sour cream, flour and garlic powder.
12. Gradually whisk in 1 cup of the hot broth until smooth.
13. Add sour cream mixture to broth in Dutch oven, heat to a boil while stirring, and turn off
14. Remove chicken from bones and discard bones.
15. Chop chicken and add to noodles in baking dish and gently stir in sauce
16. Sprinkle with bread topping, then lightly coat with cooking spray.
17. Bake uncovered for 30 to 35 minutes or until casserole is heated through and topping begins to brown.
18. Top with parsley just before serving.