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4 Stars - Abs Favorite Recipes

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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.

Print Recipe

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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French Bread

"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."

Original Recipe Source: allrecipes.com

Picture Source: absfavoriterecipes

Course: Breads

Prep Time: 25 Min

Cook Time: 40 Min

Total Time: 1 Hr 5 Min

Serves: 30

Ingredients

  • 5 –6 cups all-purpose flour
  • 2 12 (.25 ounce) packages active dry yeast
  • 1 tbsp. sugar
  • 1 12 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

Directions

  1. In a small bowl combine the water, yeast and sugar. Mix to combine and let sit for 5 to 10 minutes so the yeast can do its magic.
  2. In a large bowl, combine 2 cups flour,and salt. Stir in yeast mixture, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  5. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  6. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Amount Per Serving
Calories: 94
Fat: 0.3g
Cholesterol: 0mg
Sodium: 119mg
Carbohydrate: 19.5g
Fiber: 0.8g
Protein: 2.9g

View recipe at plantoeat.com

My Review

Nothing like a hot piece of French bread to go with a yummy pasta dish or soup. I found the original recipe on allrecipes.com. I have made this two times now and its going to be a keeper.

What I changed

The one thing I have found to be important when using an allrecipes.com recipe is to read the reviews. One person made the comment that they added a tbsp. of sugar to the water/yeast mix so I did the same. The original recipe also calls for 6 cups of flour but I would start with 5 and only add enough to get the dough just right. I also put a pan of water(2 cups) on the bottom rack while the bread bakes gives you an even better crust!

What I liked

This recipe is pretty simple and even a beginner can make this bread. I love the crunchy crust and soft bread inside. Mmmm!

What I didn’t like

I need to experiment with the salt and yeast amount. The first time it tasted to salty and the 2nd time it tasted a little yeasty.

Overall

This is a keeper! It makes two loafs and we eat one and then I freeze the other. I also added some garlic powder the first time I made it which I liked as well. I still have some tweaking to make this a great recipe but over all a good recipe.

My Rating

Recipe Box Worthy

Notes: 1 pg. of active dry yeast = .25 ounces or 2 and 1/2 teaspoons per packet. To freeze 2nd loaf wrap in tin foil and freeze for up to 3 months( if you can!).

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