Ingredients
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8 -10 ounces egg noodles, cooked and drained
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4 tablespoons butter
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4 tablespoons flour
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1 pint half-and-half
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5 ounces cream of chicken soup
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3 ounces softened cream cheese
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1 tablespoon chicken soup base
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1/4 teaspoon pepper
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1 tablespoon dried parsley
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1 teaspoon Aunt Jane's Krazy Mixed Up Salt
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milk, if needed to thin sauce
Instructions
- In large saucepan, melt butter and add flour to make a roux. Whisk in half n half and soup.
- Add cream cheese, soup base, pepper, parsley and Jane's salt.
- Cook on med-low, stirring until thickened. If it gets to thick, add some milk to thin.
- When thickened, add drained noodles and mix together.
- Pour into a greased 11 x 7 casserole.
- Bake at 350 for about 25 minutes.