Chicken Noodle Casserole I
Sounds delicious. Easy ingredients, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cups egg noodles, cooked and drained
- 1 1/2 cups chicken, cooked and chopped
- 1 cup frozen peas and carrots, thawed
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1/4 cup sour cream, OR make from a shortcut
- 3/4 cup milk
For the Crunchy Topping, optional
- 1/4 cup Italian bread crumbs, OR make from a shortcut
- 1 tablespoon butter, melted
- slat and pepper, to taste
Instructions
- Preheat your oven to 200 C. Grease an 8 inch or 7x11 baking dish with butter.
- To the casserole dish, add the egg noodles, chicken, peas and carrots, soup, sour cream, and milk. Mix together.
- If you like your casserole with a crunchy topping, mix together the breadcrumbs, melted butter, pepper, and salt in a medium bowl. Sprinkle the top of the casserole with the breadcrumb mixture.
- Bake the casserole for 15 to 20 minutes, or until the top is bubbling and the breadcrumbs (if using) are toasted. Serve.
Notes
For the chicken, use any parts you like, bake or boiled is fine. If you boil, reserve the broth for use in another recipe. Maybe 40 to 50 Baht worth of chicken in this recipe. For 4 servings, this is about 37 cents per serving.
Variant: Double the recipe and use a 9x13 baking dish.
Shortcuts: Condensed Cream of Chicken Soup, Sour Cream, Italian Bread Crumbs.
Adapted from an internet recipe.
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