Chicken Noodle Soup Casserole

Saw a recipe for 'chicken noodle soup casserole' and thought what a good idea that is - chicken noodle soup without the broth! But reading thru it I felt like it would be too dry, I'm all for no broth but the recipe was basically just veggies, noodles, chicken, and cheese. I wanted something to stick it all together a little more, and what better way to do that then make a little simple sauce with flour, milk and water. Easy. It isn't extra saucy tho so don't expect that, more like coated noodles. Yum.

Brooke came over for dinner and deemed it her new favorite thing - Dave and I also loved it and had seconds it's so good! 

Ingredients:

• 4 T. unsalted butter, divided
• 8 cups unsalted chicken broth
• 1 (12 oz) package dried egg noodles
• 1 small yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 1 cup milk
• 1 cup water
• 1/2  cup parmesan cheese
• 2 or 3 cups shredded, cooked chicken

1. Preheat oven to 400'. Coat a 9x13" baking dish with 1 Tablespoon of the butter.

2. Bring chicken broth to a boil, add 1 package egg noodles and cook until al dente, 7 to 8 minutes; drain.

3. Melt 3 T. butter in a large skillet over medium-high heat. Add the onion, carrots, and celery, and cook until softened, about 10 minutes. Add salt, pepper, thyme, basil, and garlic powder, stir to combine. Sprinkle veggies with 1/4 cup flour, stir continuously for a minute or two for the flour to develop some flavor and then very slowly add the milk and water (just add a few tablespoons to the veggies at a time, stir until liquid is absorbed and then add a little more - this will help the sauce not be lumpy). Once all the liquid is in the pan and thickens a bit like gravy, remove from the heat. Add the parmesan, cooked noodles, and shredded chicken, stir to combine.

4. Transfer the mixture to the prepared baking dish and spread into an even layer. Bake until the cheeses are melted, 10 to 12 minutes.