Chicken Noodle Soup Casserole

Source: Wine and Glue (adapted)

Ingredients:

5 tablespoons butter

4 carrots, chopped

4 stalks celery, chopped

2 bay leaves

1 1/2 teaspoons minced garlic

12 oz. pasta

3 tablespoons flour

1 1/2 cups milk

dried thyme, to taste

dried basil, to taste

salt, to taste

pepper, to taste

2 large chicken breasts, cooked and shredded

2 cups mozzarella, shredded (divided)

Directions:

Melt the butter in a medium skillet. Add the carrots, celery and bay leaves. Cover and cook for about 20 minutes or until the vegetables are soft, stirring often. Add the garlic for the last few minutes of cooking. Meanwhile, cook the pasta in a separate pot. Drain when finished cooking. When the vegetables are soft, add the flour and stir to form a paste. Slowly add the milk a little at a time, stirring after each addition. Remove the bay leaves and stir in the thyme, basil, salt and pepper. Pour the cooked pasta back into the pot it cooked in. Pour the vegetable sauce over the pasta. Add the chicken and 1 1/2 cups mozzarella. Stir until well combined. Pour into a greased 9"x13" dish. Sprinkle the remaining mozzarella over the top. Bake at 425 for 10 minutes.

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