Creamy Chicken and Pasta Casserole

Another of my kids favorites! I got this recipe from my mother-in-law and tweeked it a bit. The result has become a staple in our house! Tip: I often make this, put into two small casserole dishes, and freeze one. To bake after frozen, bake covered at 300 for an hour, then 400 for ½ hour and then 15 min uncovered.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 Cup

Ingredients

• 3  cups  medium egg noodles, cooked
• 2  chicken breast halves, browned and chopped or shredded
• 1⁄2 cup carrot, chopped
• 1⁄2 cup celery, chopped
• 1  small onion, chopped
• 2  garlic cloves (or 1 tsp. garlic powder)
• 1 (10 3/4ounce) can  cream of chicken and mushroom soup (or whatever variety you prefer)
• 1⁄2 cup milk
• 1⁄2 cup sour cream
• 8  ounces cheese (save 1/3)
• 1⁄2 cup  breadcrumbs

Directions

1. Cook pasta while browning chicken.
2. Sauté vegetables, add garlic for the last minute.
3. In large bowl mix all ingredients well and put in 9x13 casserole dish.
4. Sprinkle remaining cheese and bread crumbs on top.
5. Cover and bake 30 min at 400, uncover and broil until browned.