Appears in Cook's Country April/May 2013
This creamy, homey casserole is a surefire dinner-table pleaser—if you can keep the noodles and the chicken from overcooking.
To update this retro dish, we started by ditching the canned ingredients and condensed soup. A flour-thickened sauce made up of chicken broth and half-and-half creates a rich, savory base, and a combination of cheeses—cheddar for flavor, Am...