Make this comfort food classic even easier with this recipe - all of the creamy comfort of the original chicken and noodles casserole in a quick, easy dish!
Add the chicken stock, chicken, and 1 stalk of celery to a saucepan. (omit this and the next step if using cooked chicken)
Simmer until the chicken is cooked through.
Drain the stock, reserving 1/2 cup for this recipe and saving the remaining stock for another recipe.
Dice or shred chicken, as desired.
Meanwhile, melt the butter in a heavy, iron skillet.
Add the sliced celery, onions, and carrots.
Saute until tender.
Add the cooked chicken to the skillet.
Add the remaining ingredients except the breadcrumbs and let simmer uncovered for 5 minutes. Stir often to keep it from sticking to the bottom.
If the dish is too "saucy" let simmer a little longer, stirring often, until the liquid is reduced.
Taste and add salt if needed.
Sprinkle with cracked black pepper - I like a generous amount!
Stir in parsley if desired.
Serve as is...or sprinkle the top with breadcrumbs and place under the broiler for a few minutes until golden brown.
May be wrapped tightly and frozen for up to 3 months.