Chicken Noodle Casserole

I love making casseroles - they make large batches and reheat well for my husband to take leftovers to work. I had searched for awhile to find something that didn't include cream of whatever soup - you don't even miss it in this comforting meal.

Chicken Noodle Casserole

Serves 4

1 lb. pasta
1 T. olive oil
4 T. unsalted butter, divided
1 medium onion, finely diced
3 celery ribs, finely chopped
2 medium carrots chopped
1 T. flour
1/2 c. dry white wine
1/2 c. chicken broth
1 c. heavy cream
Salt and freshly ground pepper
3 chicken breasts, cooked and diced
1 cup frozen green beans (thawed in microwave)
1/2 teaspoon tarragon
1/2 teaspoon garlic cloves
1/2 teaspoon rosemary
1/2 cup parmesean
Breadcrumbs
Bring a large pot of water to a rolling boil. Salt the water, add the pasta, and cook until al dente.
Place a large, deep skillet over medium heat, add the olive oil (one turn of the pan), and melt 1 tablespoon of butter into the olive oil. Add the onion, celery, carrots and garlic, cook until softened. Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the chicken and green beans and cook until heated through. Fold in the tarragon, rosemary, parmesean and extra boullion if needed (to taste) and turn the heat to low.
Preheat the broiler. In a microwaveable dish, melt the remaining 3 tablespoons of butter in the microwave. Stir the butter into the breadcrumbs to combine.
Drain the pasta; toss with the sauce and adjust the seasonings. Place the pasta in a 9 x 13″ heatproof serving dish and cover with the breadcrumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes.