Chiccken Noodle Casserole

Ingredients

• 1/2 package (8 ounces) egg noodles
• 1/2 - 1 medium sweet red pepper, chopped
• 1/2 large onion, chopped
• 1 celery rib, chopped
• 1/8 cup butter, cubed
• 1 garlic cloves, minced
• 3/4 cups sliced fresh mushrooms
• 1 1/2 T all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups half-and-half cream
• 1 package (8 ounces) cream cheese, cubed
• 6 cups cubed cooked chicken
• 3/4 teaspoons salt
• TOPPING:
• 1/2 cup finely crushed cornflakes
• 1 tablespoons butter, melted
• 1/2 tablespoon canola oil
• 1 1/2 tablespoons minced fresh parsley
• 1/4 teaspoon paprika

Directions

• Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
• Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
• In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to an un-greased shallow 3-qt. baking dish.
• Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly.