Saturday, August 4, 2007

Chicken Noodle Casserole

Here's my take on the classic 1950's Tuna Noodle Casserole. I make it entirely with leftovers that I have stowed away in the freezer and fridge. Since my family won't eat hot canned tuna, I substituted chicken. Its a hot, creamy, nutritious dinner very popular with my family. Start out with a small portion because it is very filling!

Chicken Noodle Casserole

1 1/2 cups cooked chicken, cut up

2 cups leftover vegetables (carrots, peas, mushrooms, etc.)
2 cups cooked egg noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup liquids (broth, milk, and/or sour cream)
2 TBS melted butter
4 TBS bread crumbs

Mix together chicken, veggies, noodles, soups, and liquids. Pour into 9x13 casserole dish. Bake at 375 for 20 minutes. Take out casserole and stir around. Season with salt, pepper, and garlic powder to taste. Mix butter and crumbs together. Sprinkle over casserole. Return to oven and bake 10 - 15 minutes more. Serves 6.

Serve with garlic cheddar toast and ice cold milk.
Thanks to Jessica in Atlanta for sharing!
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