Lutheran Pot Supper Chicken Noodle Casserole

Okay, this I call the Lutheran Pot Supper Chicken Noodle Casserole because, with the exception of a bit of herbage, it's white and very Minnesotan. Total comfort food, fix up a big batch and go hunt down a potluck.

Lutheran Pot Supper Chicken Noodle Casserole
(Serves 24 plus)
Prep time: 15 minutes
Cook time: 45 minutes

40 oz pkg egg noodles, prepared in salted water

3 lbs boneless skinless chicken breast, cut into chunks
2 T canola or vegetable oil
1 1/2 t salt (or to taste)
1 1/2 t white pepper (or to taste)
2 lg white onions, roughly chopped
4-5 cloves garlic, chopped
1-2 scallions, chopped
1 lb white mushrooms, sliced
3 T chopped fresh parsley (1 T dried)
1 T chopped fresh thyme (1 t dried)
1 c white wine
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 c sour cream
1 lb grated mozerella cheese (can substitute monterey jack)
1 9 oz bag potato chips

Preheat oven to 325 degrees. While noodles are cooking in large pasta pot, heat oil in large heavy pan. Season chicken with salt and pepper. Brown in oil, about 7 minutes. Add onions, garlic, scallions, mushrooms, parsley, and thyme. Stir and cook until onions start to become transluscent. Add white wine and cans of soup, cook 5 more minutes. Turn off heat and stir in sour cream and cheese.

Stir chicken mix into drained noodles returned to pasta pot. Press into 2 large casserole dishes. Top with crushed potato chips. Bake at 325 for 25 minutes.