Chicken Noodle Casserole

• 8 ounces egg noodles, uncooked
• 12 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 1 small celery rib, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 34 cup sliced mushrooms
• 4 teaspoons flour
• 1 12 cups chicken broth
• 1 12 cups half-and-half
• 8 ounces cream cheese
• 6 cups cooked chicken, cubed
• 1 teaspoon salt
• 12 cup finely crushed corn flakes
• 1 tablespoon butter
• 1 12 teaspoons vegetable oil
• 1 tablespoon minced fresh parsley
• 14 teaspoon paprika

1. Cook noodles according to package directions; drain.
2. In a large skillet, saute the red pepper, onion, celery and garlic in butter until tender.
3. Add mushrooms; cook 1-2 minutes longer or until tender.
4. Remove vegetables with a slotted spoon; set aside.
5. Add flour to the skillet; stir until blended.
6. Gradually add broth.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Reduce heat.
9. Gradually stir in half and half.
10. Add the cream cheese; cook and stir until cheese is melted.
11. Remove from the heat.
12. In a large bowl, combine the chicken, salt, noodles, vegetable and cheese sauce; mix well.
13. Transfer to an ungreased 3 qt baking dish.
14. Combine topping ingredients.
15. Sprinkle over top.
16. Cover and bake at 350F for 20 minutes.
17. Uncover; bake 15-20 minutes longer or until hot and bubbly.

egg noodles, sweet red pepper, onion, celery, garlic, butter, mushrooms, flour, chicken broth, cream cheese, chicken, salt, corn flakes, butter, vegetable oil, parsley, paprika

Taken from www.food.com/recipe/chicken-noodle-casserole-331733 (may not work)