Chicken Noodle Casserole

I sampled a different recipe the other night, but had to substitute so many of the ingredients that I decided it wasn't really the same casserole anymore! This tastes very similar to my Turkey/Chicken Pot Pie With Herbed Dumpling Crust, but without all the fuss of making a crust. (cooking time doesn't include cooking chicken or boiling pasta)

• Ready In: 40 mins
• Serves: 6

Ingredients

• 4  tablespoons margarine, divided
• 3  tablespoons flour
• 1  teaspoon dried thyme
• 1  cup chicken broth
• 1  cup milk
• 2  cups  diced  cooked chicken
• 1⁄4 teaspoon salt
• 1⁄8 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

Directions

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