A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!
2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese
1. Cook the egg noodles according to the package directions; drain and set aside.
2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.
3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.
4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.