Party Chicken Noodle Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 250 grams dry wide egg noodles, (8 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ⅔ cup milk
- ½ teaspoon salt
- ½ teaspoon poultry seasoning, Shortcut
- 170 grams cream cheese, softened, (6 oz)
- 1 cup cottage cheese, Shortcut
- ⅓ cup green olives with pimento, sliced
- ⅓ cup onion, diced
- ⅓ cup green bell pepper, diced
- ¼ cup fresh parsley, chopped
- 3 cups cooked chicken, or turkey
- 1½ cups soft breadcrumbs
- 3 tablespoons butter, melted
Instructions
- Cook noodles in a pot of salted boiling until just tender, drain, rinse under running water, drain.
- In a saucepan, on medium low heat, add the soup, milk, salt, and poultry seasoning. Mix together and heat through.
- In a mixing bowl, mix add the cream cheese and cottage cheese, use an electric mixer and beat together.
- To the cheeses, stir in the green olives, onion, bell pepper, and parsley.
- Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan.
- Pour ½ the noodles in the baking pan and spread out evenly.
- Spread ½ the cheese mixture over the noodles.
- Spread ½ the chicken over the cheese mixture.
- Spread ½ the soup mixture over the chicken.
- Repeat in the same order, ending with the soup on top.
- In a mixing bowl, combine the soft breadcrumbs with the melted butter, sprinkle over the top of the casserole.
- Bake for 30 minutes or until heated through. Let rest for 10 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Poultry Seasoning, Cottage Cheese.
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