Serves: 4
Total Calories: 980

3 boneless skinless chicken breast halves
1 carrot peeled
2 stalks celery
1 medium onion
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
8 ounces uncooked wide noodles
butter for coating bread bowl
1/4 cup butter
3 tablespoons all purpose flour
2 teaspoons Worcestershire sauce
salt to taste
black pepper to taste
1/2 cup chopped fresh or canned mushrooms
8 ounces shredded Monterey Jack cheese
1 teaspoon paprika
1 to 1 3/4 pound Bread Bowl

1. Place the chicken, carrot, celery, onion, thyme, and rosemary in a medium pot with enough water to cover. Place over medium-high heat and bring to a boil. Reduce the heat to medium-low and cook for 5 to 7 minutes. Remove the cooked celery and carrot from the pot and let cool.

2. Continue to cook the chicken and onion another 5 to 10 minutes, or until thoroughly cooked, then remove from the pot and let cool. Reserve the broth. When cool enough to handle, cut the chicken and vegetables into bite-sized pieces and set aside.

3. Cook the noodles according to package directions until al dente. Do not overcook. Drain and set aside.

4. Preheat the oven to 350°F. Butter the inside of the bread bowl and set aside.

5. In a medium skillet, melt the 1/4 cup butter over mediumlow heat. Stirring constantly, add the flour and enough of the broth to form a thick sauce. Continuing to stir, add the Worcestershire sauce, salt, pepper, mushrooms, and half the cheese. Cook about 3 minutes or until thick. Remove from the heat.

6. Place half the noodles on the bottom of the bread bowl. Top with half the chicken and vegetables, and half the sauce. Repeat the layers. Top with the remaining cheese, and sprinkle with paprika.

7. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

8. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 980
Calories from Fat: 598

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna