Tuesday, November 17, 2015


This is my recipe for a quick dinner casserole using left-over
chicken. Similar to tuna noodle. Plus there are options to
add..celery, onions, mushrooms or peas. You can even 
throw in some shredded cheddar cheese.


8 oz. wide egg noodles. Prepare to pkg. instructions 
   drain and set aside
3 cups shredded or cubed pieces of cooked chicken.
   You can used canned, rotisserie too.
1 can cream of chicken soup
1 can cream of mushroom soup
1 & 3/4 cup milk
2 Tbsp. sour cream (optional)
1/2 small onion very well diced
1/2 cup diced canned mushrooms
1 Tbsp. celery flakes ( if you use optional diced celery
    don't add the flakes)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
ground red pepper (optional, use 1/8 tsp for a little kick)
3 slices of buttered bread


Butter a 9x13 baking dish
Pre heat oven to 350 degrees

In a medium sized bowl combine the soups, milk, sour cream,
mushrooms, onion, and spices, blend well. Add chicken, 
stir together.
Put in the baking dish.
Add the cooked noodles and stir gently to combine.
Cube the 3 buttered bread slices and sprinkle on top.

Bake for 30 minutes or until bubbly.

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