Cheesy Chicken Casserole

Cheesy Chicken Casserole

1 pound cooked chicken (roast, grilled, poached, stewed, or even rotisserie from the store)
1 medium onion, chopped (about a cup)
1 clove garlic, minced
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 can mushroom soup
1/4 teaspoon cayenne
salt and pepper, to taste
8 ounces sharp cheddar cheese, grated
8 ounces egg noodles, cooked and drained

Chop the cooked chicken; set aside. Melt the butter over medium heat in a large skillet. Cook the onion for 5 minutes; stir in garlic and cook 1 minute. Stir in flour and cook for another minute, then add milk and cook until thickened and bubbly. Add the soup and mix well. Add half the cheese and cook and stir until melted. Add the chicken, stir to combine and season to taste with salt and pepper.
Stir in the cooked egg noodles and put into a greased 3 quart casserole. Top with the remaining cheese. Bake in a preheated 350 degree oven for 45 minutes until bubbly and the cheese on top is melted and lightly browned.
Makes 4 to 6 servings.