Chicken Noodle Casserole

I cooked my noodles in chicken broth, which really deepens the flavor of this casserole.  I also threw a bay leaf in for a little something extra.

I then reserved some of that starchy chicken broth to make a great base for this casserole and give in an extra creamy quality.

I used egg noodles in this recipe, which work great with the chicken broth, but also are perfect for the rest of the recipe. Some of my kids don’t like egg noodles, but they LOVED them in this recipe!

I added a lot of seasoning to this recipe. I feel like spices and herbs are the key to a great home cooked meal.

Finally, CHEESE. This recipe has a lot of cheese in it.  Like I said, comfort food. 😉

egg noodles cooked in chicken broth (see notes)

bay leaves

chicken broth reserved from cooking the noodles (see note 1)

unsalted butter

stalks celery diced

medium carrots diced

yellow onion diced

garlic minced or pressed

all purpose flour

milk (I used skim)

dried parsley

dried basil

salt and pepper

cooked shredded chicken about three small chicken breasts

shredded mozzarella divided (see note 2)