Sunday, October 4, 2015



                                                        Ron with his leftover.

Chicken Casserole


2-3 cups of cooked chicken cubed,  I use 3 c plus a little more
2 cups milk
1 can cream of mushroom soup
1 can cream of chicken soup, (sometimes I'll use EXTRA 1/2 can soup)
8 ounces shredded cheddar cheese
extra 6 ounces cheddar cheese for topping
1 small can mushrooms, diced (optional)
1 very small onion, diced (optional)
1 box 7 or 8 ounce pkg. elbow macaroni, COOK to directions, drain
  set aside
Seasoning of salt, pepper, onion powder, garlic powder

How I bake my chicken.
 4 breasts, top with salt, pepper, onion powder, garlic powder (use a lot)
  I don't measure but the chicken can handle it.
  add 1/2 stick butter sliced, place around the chicken.
Bake 45 minutes, covered at 350 degrees. Let cool then cube.

Blend soup, seasonings, and milk, in 9x13 baking dish, till smooth,
taste it and adjust seasonings as needed.
Add mushrooms and onions
Fold in chicken, then cooked macaroni, then cheese
If it looks dry, you can add a little milk. 
Cover with foil completely.
Refrigerate overnite.

Preheat oven to 350 degrees, add cookie sheet to preheat
Take casserole  from fridge 30 minutes ahead
Place casserole on cookie sheet. Keep covered.
Bake 1 hour till bubbly. May take a little longer, just check it.
Also remove foil last 20 minutes to melt topping.

Allow to set up and thicken

Will be delicious up to 2 days after cooking if you have leftovers.

No comments:

Post a Comment