Chicken And Noodle Casserole
Instructions
1. Place 6 oz. rotini pasta in rapidly boiling water that has been salted with 1 tablespoon salt.
2. Cook over low heat for about 5-6 minutes, until al dente (chewy, not mushy).
3. While your pasta is cooking, prepare your sauted carrots and celery, and your Velveeta/Parmesan cheese sauce.
4. Melt 1 tablespoon butter in a small skillet and add 1/4 cup chopped carrot and 1/4 cup chopped celery.
5. Saute until the celery is clear and the carrots are softened.
6. While this is cooking, make your cheese sauce: Melt 2 tablespoons butter in a saucepan.
7. Remove from heat and stir in 1/4 cup flour.
8. When completely combined, stir in 2 cups milk, 3/4 cup shredded Velveeta cheese, 3/4 cup Parmesan cheese, and 1/2 teaspoon salt (if desired).
9. Return the sauce mixture to the cooktop, and cook over low heat, stirring constantly, until smooth and bubbly. 10. Now, your pasta, carrots and celery, and cheese sauce mixture should be ready.
11. Drain the pasta through a colander into the sink, and return the pasta back to its original pot.
12. Add in the sauted carrots and celery, and the Velveeta/Parmesan cheese sauce , and a (2) 3 oz. cans of tender-chunk chicken with broth. Stir completely.
13. Spray a medium to large baking dish with oil spray.
14. Empty your casserole into the baking dish and place it in a 350 degree oven for about 30 minutes.
