Monday, October 1, 2007

Chicken Noodle Casserole

This is a recipe my mom stumbled over in a magazine ages ago, that we've morphed according to our own family's appetites and time commitments. It doesn't need much in the way of side dishes, unless you want a salad, or some applesauce. It can be frozen before baking, and makes great leftovers for lunch or dinner, as long as you can reheat it!

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 4 or more


8 oz egg noodles
2 C cooked, shredded chicken*
1 medium onion, diced
1 16 oz bag frozen mixed veggies (peas, carrots, green beans is a good mix)
1 can cream of chicken soup
1 can cream of celery soup
1 C shredded cheese
1 C bread crumbs

Pre-Heat oven to 350. In a large pot, cook noodles, drain. While the water is coming to a boil for the noodles, and they're cooking, in a large bowl, mix together ingredients 2 - 6 and set aside. After the noodles are drained, mix those into the bowl. Gracefully dump the contents of your bowl into a 13 x 9 casserole, cover with foil, and pop into the oven for 45 minutes. After 40 minutes or so, melt a couple TBSP of butter, and mix into the bread crumbs. (They should be somewhat moist, so they will sort of clump together.) Remove the foil from the casserole, sprinkle the bread crumbs over top, and put back into the oven UNCOVERED for 15 minutes, or until the bread crumbs are golden.

* the chicken can be replaced with the canned corned beef, or drained tuna. I've never used ground beef or stew meat, but would probably change the celery soup for mushroom if I were to use beef.

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