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Chicken Noodle Casserole
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     Yesterday afternoon I got a email notification that a friend had added me to a group on Facebook, now anyone on Facebook knows this can happens a lot but the title of the group caught my attention it was called What’s for Dinner?? So I clicked on over and saw it was created to help share recipes and new ideas. We all know it can sometimes feel like your serving the same recipes over and over and it can be a little nerve racking to try a new recipe not knowing if its going to be any good.

     The friend who invited me to the group posted what she had made for dinner and it was called chicken noodle casserole and it sounds good. She then posted a picture and it looked good as well. So for supper tonight I gave it a try. I changed it up a little but here is my recipe.

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Chicken Noodle Casserole

 

Source: Adapted from a friend

Picture Source:absfavoriterecipes                      DSC01225(2)

Course:Main:Course-Casserole

Prep Time: 20 Min 

Cook Time: 30 Min

Total Time: 50 Min

Serves: 9

Ingredients

  • 3-4 cups Chicken cooked and diced
  • 1 (16 ounce) package medium egg noodles or whatever kind of noodles you like or have
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 can Milk measure milk using soup can
  • 1 medium Onion diced
  • 2 stalks celery diced
  • 1 cup peas
  • 1 cup carrots diced
  • Salt and pepper to taste
  • 1-2 cups Shredded cheddar cheese
  • 1-2 cups corn flakes crushed
  • 4-6 Tbsp. butter melted

Directions

  1. Preheat oven to 375 degrees
  2. Cook three or four frozen boneless chicken breasts in a pot of water(add 1 tsp. of chicken bouillon for more flavor(optional)). Once cooked drain and allow to cool.
  3. Chop celery,onion and carrots and put in a small pan along with peas. Cover and cook for about 5-10 minutes. Drain and set a side.
  4. Dice up cooled chicken and set a side.
  5. Cook noodles for about 5 or 6 minutes and drain. You don’t want to completely cook them or they will get to mushy after being baked in the oven
  6. In a large bowl mix the soups and milk. Add the vegetables and chicken and mix well. Add salt and pepper to taste. Slowly add in the noodles. Mix well. You want the casserole to be moist so you might need to add some more milk to get it just the right consistency.
  7. Grease a 13×9 pan and place the mixture in it. Spread the cheese over the mixture. Top with the crushed corn flakes and drizzle melted butter on top. Bake in the oven for 25-30 minutes or until top is golden brown and bubbly.

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Recipe Rating

     I was very happy with this recipe for a first try and I really changed some things from the info my friend gave me. To me it was like eating chicken noodle soup but in a casserole form. I might try adding evaporated milk instead of just plain milk or a mixture to give it a little more creamy taste. Over all though very good and a new recipe to add to my rotation.

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