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1
Preheat oven to 375F In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes.
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2
Add chicken, pepper, thyme, and salt; cook for 2 minutes.
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3
Add 6 cups of water.
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4
Bring to boiling; reduce heat.
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5
Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
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6
Meanwhile, for topping, tear bread in small pieces.
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7
Finely chop remaining celery and onion.
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8
In a small bowl toss together the bread, celery and onion; set aside.
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9
With a slotted spoon transfer chicken to a cutting board to cool slightly.
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10
Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally.
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11
With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.
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12
For sauce, in a bowl whisk together sour cream dip and flour.
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13
Gradually whisk in 1 cup of the hot broth until smooth.
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14
Add sauce to broth in Dutch oven; cook and stir until boiling.
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15
Meanwhile, discard skin and bones from chicken.
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16
Chop chicken, then add noodles in dish.
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17
Gently stir in sauce.
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18
Sprinkle with topping, then lightly coat with cooking spray.
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19
Bake, uncovered, for 30 to 35 minutes until casserole is heated through ad topping begins to brown.
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20
Top with parsley just before serving.
