Chicken Egg Noodle Casserole

Ingredients

• 6 Tbsp unsalted butter
• 3 carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 6 Tbsp all purpose flour
• 1 quart chicken stock (homemade or storebought)
• 1/2 Tbsp fresh rosemary (or 1/2 tsp dried)
• 1/4 cup minced fresh parsley (or 1 Tbsp dried)
• 1/4 tsp ground nutmeg
• 1/4 tsp white pepper
• 2 cups chopped or shredded cooked chicken
• 8 oz egg noodles, cooked 1 minute less than al dente
• salt to taste (Add the salt after everything is mixed up. Do a taste test)
• freshly grated cheese (extra sharp cheddar)

Directions

1. In a dutch oven, melt butter over medium high heat. Add the carrots and celery and cook for 5 minutes. Add the onions and mushrooms and reduce heat to medium.
2. Cook for 10 minutes more or until veggies are soft. Add the garlic and stir constantly for 1 minute. Add the flour and stir constantly for about 3 minutes to make a roux. Make sure to scrape the flour from the bottom of the pan so it doesn't burn.
3. Slowly add the chicken broth and keep stirring constantly until sauce begins to thicken slightly. Stir in the rosemary, parsley, nutmeg, and white pepper. Remove from heat and add in the cooked chicken and noodles. Salt to taste.
4. Pour into a greased 13x9 pan and cover with shredded cheese. Bake in the oven at 350 degrees for 15 minutes or until cheese is melted.