• 4 Tbsp butter
• 4 Tbsp flour
• 2 C chicken broth
• 1 C half and half or whole milk or heavy cream
• 1 tsp dried onion powder
• 1 tsp dried garlic powder or less, to taste
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 16 ounces frozen vegetable medley
• 1/4 C cream cheese
• 3 C cooked and diced turkey meat or use cooked chicken/rotisserie chicken
• 1 pound egg noodles, cooked according to package directions
• 1 C shredded cheese
Heat the oven to 375 degrees and lightly grease a deep 9-by-13 casserole dish. Melt the butter in a large, deep skillet over medium heat. Stir in the flour until smooth. Whisk in the chicken broth and half-and-half and keep whisking over medium heat until thickened. Add all seasoning, then stir in the turkey meat, frozen vegetables and cream cheese. Stir in the noodles until evenly coated. Transfer to the prepared casserole dish. Top with the cheese, then bake uncovered in the hot oven for 20 to 30 minutes, or until cheese has melted and casserole is bubbly.
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