Nutrition per serving may change if servings are adjusted.
4 stalks celery, chopped (2 cups)
1 medium onion, chopped ( ½ cup)
2 teaspoons canola oil
2 pounds chicken legs and/or thighs, skinned
½ teaspoon black pepper
1 teaspoon dried thyme, crushed
¾ teaspoon salt
6 cups water
1 slice bread
10 ounces jumbo or extra-large egg noodles
1 (8 ounce) carton light sour cream
2 tablespoons flour
½ teaspoon garlic powder
Nonstick cooking spray
2 tablespoons snipped fresh parsley
Preheat oven to 375°F. In a Dutch oven cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
Using a slotted spoon, transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth in Dutch oven; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery and onion to a 3-quart baking dish.
For sauce, in a bowl whisk together sour cream, flour and garlic powder. Gradually whisk in 1 cup of the hot broth until smooth. Add sour cream mixture to broth in Dutch oven; cook and stir until boiling.
Meanwhile, remove chicken from bones; discard bones. Chop chicken and add to noodles in baking dish. Gently stir in sauce. Sprinkle with bread topping, then lightly coat with cooking spray.
Bake, uncovered, for 30 to 35 minutes or until casserole is heated through and topping begins to brown. Top with parsley just before serving.