Chicken Pasta Casserole

(Courtesy of Taste of Home)

Ingredients:
5 c. uncooked egg noodles
1/2 c. grated Parmesan cheese
1 egg, lightly beaten
1 Tbsp. garlic powder
1 1/4 tsp. pepper, divided
1 lb. chicken tenderloins
1 medium onion, sliced
2 celery ribs, chopped
3 Tbsp. butter
1 3/4 c. half-and-half cream, divided
2 c. (8 oz.) shredded part-skim mozzarella cheese
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1/2 c. white wine or chicken broth
1 Tbsp. dried parsley flakes

Directions:
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink.

Stir in 1/2 cup cream; heat through.

In a greased 9x13 inch baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.

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