Chicken, Mushroom, And Noodle Casserole

• 1/4 cup butter
• 1 cup chopped yellow onion
• 4 ounces mixed mushrooms, coarsely chopped
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1 1/4 cups chicken stock (or low sodium chicken broth)
• 1/2 cup whole milk
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• fresh ground black pepper
• 8 ounces egg noodles, cooked according to package directions, drained
• 1 1/2 cups cooked shredded chicken breasts
• 1 cup shredded cheddar cheese

1. Preheat oven to 350u0b0; in a saucepan over med-high heat, melt the butter.
2. Add in the onions, mushrooms, and celery; saute until tender, about minutes.
3. Add in the flour and stir until bubbly; add in the stock, milk, thyme, salt, and pepper; stir until thickened, about 2 minutes; taste and adjust with salt and pepper.
4. Put the noodles and chicken in a lightly sprayed or oiled 2 quart casserole; add the mushroom sauce and mix well.
5. Top with cheese; bake, uncovered, until bubbly, 25-30 minutes.
6. Let stand for 5-10 minutes before serving.

butter, yellow onion, mixed mushrooms, celery, flour, chicken stock, milk, thyme, salt, fresh ground black pepper, egg noodles, chicken breasts, cheddar cheese

Taken from www.food.com/recipe/chicken-mushroom-and-noodle-casserole-434191 (may not work)