Avocado Chicken Casserole

¼ c. butter

¼ c. flour

½ tsp. salt

¼ tsp. each – garlic powder, onion powder, dried basil, marjoram, and thyme

1 1/2  c. milk

1 c. half-and-half cream

8 oz. medium egg noodles, cooked and drained

3 medium ripe avocados, peeled, and sliced

3 c. cubed cooked chicken

2 cps. Shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth.  Gradually add milk and cream.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.  In a greased 13x9x2 inch baking dish, layer half of the noodles , avocados, chicken, white sauce, and cheese. Repeat layers. Cover and bake at 350 for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly.

Also, works good in a crock pot!