Betty's Bursting with Flavor Chicken and Noodle Casserole

Betty demonstrates how to make another casserole in her series of casseroles. She has already demonstrated a tuna casserole, a ham casserole, and a roast beef casserole. This is a wonderful and easy chicken noodle casserole!
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Bursting with Flavor Chicken and Noodle Casserole
6 oz. rotini pasta (or elbow macaroni or shell or bow-tie pasta, etc.)
1/2 medium to large pot of rapidly boiling water that has been salted with 1 tablespoon salt
1 tablespoon butter or margarine (for sauteing carrot and celery)
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 tablespoons butter or margarine (for making Velveeta/Parmesan cheese sauce)
1/4 cup flour
2 cups milk
3/4 cup (3 oz.) shredded Velveeta cheese
3/4 cup (3 oz.) shredded Parmesan cheese
1/2 teaspoon salt (for the cheese sauce, if desired)
(2) 5 oz. cans tender-chunk chicken in broth
cooking oil spray
Place 6 oz. rotini pasta in rapidly boiling water that has been salted with 1 tablespoon salt. Cook over low heat for about 5 to 6 minutes, until al dente (chewy, not mushy). While your pasta is cooking, prepare your sauteed carrots and celery, and your Velveeta/Parmesan cheese sauce. Melt 1 tablespoon butter in a small skillet and add 1/4 cup chopped carrot and 1/4 cup chopped celery. Saute until the celery is clear and the carrots are softened. While this is cooking, make your cheese sauce: Melt 2 tablespoons butter in a saucepan. Remove from heat and stir in 1/4 cup flour. When completely combined, stir in 2 cups milk, 3/4 cup shredded Velveeta cheese, 3/4 cup Parmesan cheese, and 1/2 teaspoon salt (if desired). Return the sauce mixture to the cooktop, and cook over low heat, stirring constantly, until smooth and bubbly. Now, your pasta, carrots and celery, and cheese sauce mixture should be ready. Drain the pasta through a colander into the sink, and return the pasta back to its original pot. Add in the sauteed carrots and celery, and the Velveeta/Parmesan cheese sauce , and a (2) 3 oz. cans of tender-chunk chicken with broth. Stir completely. Spray a medium to large baking dish with oil spray. Empty your casserole into the baking dish and place it in a 350 degree oven for 30 minutes. This is an interesting and tasty blend that your family will enjoy. Heat some deli French bread, add a green salad, and pass the fresh black pepper mill--what a luscious meal!!!
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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
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