Cheesy Chicken-Noodle Casserole (Slow Cooker Recipe) - cooking recipe

Ingredients

1 T veg. oil
1 lb. gr. Chicken
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1 T sweet paprika
1 t. dry mustard
1 t. poultry seasoning
1/2 t. each salt and black pepper
1 can cr. of mushroom soup
1/2 c. chicken broth (undiluted)
8 oz. cr. cheese, cut into 2 inch cubes and softened
1 pkg egg noodles, cooked and drained
Topping:
1 c. br. Crumbs
1 c. shredded cheddar cheese
2 T melted butter

Preparation

1.\tIn a skillet, heat oil over med-high heat. Add chicken and cook, breaking up w/ a spoon til meat is no longer pink. Drain off liquid and set chicken aside.
2.\tReduce heat to medium. Add onions and celery and cook til softened. Add garlic, paprika, mustard, poultry seasoning, salt and pepper, cook stirring for 1 minute. Blend in soup and chicken broth. Add cr. cheese, stirring until cheese is melted. Stir in reserved chicken.
3.\tTo assemble casserole, spoon 1 c. chicken mixture in bottom of prepared stoneware. Add layer of noodles. Repeat until all ingredients are used up, finishing w/ a layer of sauce.
4.\tTo make topping, in separate bowl, toss bread crumbs w/ butter. Add cheese and spread over casserole.
5.\tCover and cook on Low for 8 hours or High for 4 hours, til hot and bubbly.