Chicken Noodle Casserole

• 4 tablespoons margarine, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 14 teaspoon salt
• 18 teaspoon black pepper
• 3 cups cooked pasta (I like to use tri-colour rotini)
• 1 cup frozen mixed vegetables (or veggie of your choice)
• 1 -2 tablespoon dry breadcrumbs
• 1 -2 tablespoon grated parmesan cheese

1. In a large saucepan, melt 3 tablespoons margarine over medium heat.
2. Whisk in flour and seasonings.
3. Cook for 1 minute.
4. Gradually stir in broth and milk, stirring until boiling and thickened.
5. Stir in chicken, pasta, and frozen veggies.
6. Pour into a greased 3 quart casserole dish.
7. In a small microwaveable container, melt remaining tablespoons of margarine.
8. Add breadcrumbs and mix well.
9. Sprinkle over top of casserole and then top with parmesan cheese.
10. (With these 2 things, I usually don't measure very carefully.
11. You can never have too much buttery crunch on top of a casserole!
12. ).
13. Bake @ 400F for 20-25 minutes.

margarine, flour, thyme, chicken broth, milk, chicken, salt, black pepper, pasta, mixed vegetables, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/chicken-noodle-casserole-229537 (may not work)