Ingredients

1 T veg. oil

1 lb. gr. Chicken

2 onions, finely chopped

4 stalks celery, peeled and thinly sliced

2 cloves garlic, minced

1 T sweet paprika

1 t. dry mustard

1 t. poultry seasoning

½ t. each salt and black pepper

1 can cr. of mushroom soup

½ c. chicken broth (undiluted)

8 oz. cr. cheese, cut into 2 inch cubes and softened

1 pkg egg noodles, cooked and drained

Topping:

1 c. br. Crumbs

1 c. shredded cheddar cheese

2 T melted butter

Preparation

  1. In a skillet, heat oil over med-high heat. Add chicken and cook, breaking up w/ a spoon til meat is no longer pink. Drain off liquid and set chicken aside.
  2. Reduce heat to medium. Add onions and celery and cook til softened. Add garlic, paprika, mustard, poultry seasoning, salt and pepper, cook stirring for 1 minute. Blend in soup and chicken broth. Add cr. cheese, stirring until cheese is melted. Stir in reserved chicken.
  3. To assemble casserole, spoon 1 c. chicken mixture in bottom of prepared stoneware. Add layer of noodles. Repeat until all ingredients are used up, finishing w/ a layer of sauce.
  4. To make topping, in separate bowl, toss bread crumbs w/ butter. Add cheese and spread over casserole.
  5. Cover and cook on Low for 8 hours or High for 4 hours, til hot and bubbly.