Ingredients
- 2 tbsp butter
- 1/2 onion - diced
- 2 cloves minced garlic
- 2 tbsp flour
- 3 cups milk
- 1 can cream of mushroom soup
- cayenne and salt to taste
- 8 oz dry wide egg noodles
- 8 oz dry wide egg noodles
- 4 cooked chicken breasts
- 6 oz white cheddar cheese
- 3/4 cup bread crumbs
- 2 tbsp olive oil
Instructions
Step 1
Bring a pot of salted water to a rapid boil. Cook the asparagus for 1 minute, remove from the pot with a strainer and rinse on cold water and reserve. Cook the noodles in the same salted water, 1 minute less than the directions. Drain, and add to a large mixing bowl.
Step 2
Melt the butter in a saucepan, and sauté the onions over med-low heat for about 3 minutes. Add the garlic and flour, and continue cooking, stirring, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring, until the mixture begins to simmer and thickens.
Step 3
Add the cooked sauce to the bowl of noodles. Add the chicken, asparagus and half the cheese, and mix with a spatula to combine. Pour the mixture into a 11 x 14 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. Bake for 35 minutes, at 350 degrees F., until bubbling and browned.
