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Chicken Noodle Casserole
Ingredients
  • 16 ounces egg noodles cooked in chicken broth (see notes)
  • 2 bay leaves
  • 2 cups chicken broth reserved from cooking the noodles (see note 1)
  • 3 tablespoons unsalted butter
  • 3 stalks celery diced
  • 3 medium carrots diced
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all purpose flour
  • 1 cup milk (I used skim)
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • ½ to 1 teaspoon kosher salt (start with less if you are using table salt)
  • ⅛ teaspoon black pepper
  • 3 cups cooked shredded chicken about 1 pound when raw (see note 2)
  • 3 cups shredded mozzarella divided
Steps
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