Chicken or Tuna Noodle Casserole
1 pkg wide egg noodles
6 tablespoons butter
1 cup fresh mushrooms, chopped (about 4 ozs)
2 tablespoons celery, finely minced
2 tablespoons onion, finely minced
6 tablespoons all-purpose flour
4 cups chicken broth (2 cans)
2-1/2 cups milk
2 cans water packed tuna, undrained or 1/2 to 1 lb chicken, cooked and cubed
1/2 cup potato chips, crushed
1/2 cup Cheddar cheese, shredded
1/4 cup bread crumbs
Prepare the noodles per package directions; drain and keep warm.
Preheat oven to 375-degrees. Grease a 2-quart casserole; set aside.
In a 2-quart saucepan over medium heat, melt the butter; add the
mushrooms, celery and onion. Cook about 10 minutes, stirring
occasionally, until tender. Stir in the flour until well blended.
Gradually add the chicken broth and milk and bring to a boil,
stirring constantly. Reduce heat to low and cook about 5 minutes,
stirring frequently, until the mixture is slightly thickened. Stir
in the tuna (with the water from the can) or the chicken, salt and
pepper. Pour the noodles into the prepared casserole, pour the
sauce over the top (no need to stir, it'll blend in while it cooks).
In a small bowl, combine the potato chips, cheese and bread crumbs.
Sprinkle over the casserole.
Bake for 25 minutes, or until hot and bubbly and the top is golden