Gluten Free Chicken Noodle Casserole

Combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.

Using a fork combine the eggs into the flour mixture until slightly sticky.

Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.

Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.

Remove the dough from the fridge and roll out until about 1/4" thick, then cut them to the width you prefer.

At this point, add a touch of water if you need to in order to make the dough a bit more pliable.

Continue to add more flour if needed to avoid sticking and cut them. Place each noodle on a plate or in a pan.

Let them sit uncovered for 1 hour until they have dried out.

Once the noodles have dried out, add 2 cups of water to a stock pot and warm up to a low boil.

Add in the noodles and cook for about 10 minutes until soft, similar to cooked pasta.

Drain the noodles.

Preheat oven to 350*.

Combine the drained noodles, cream of chicken, broth, cooked chicken, and vegetables in a large bowl.

Mix well.

Spray a 9x13 baking dish with non-stick cooking spray.

Evenly pour the mixture into the dish.

Top evenly with gluten free breadcrumbs.

Bake for 35 minutes or until nicely browned.

Serve with salt and/or pepper to your preference.