Friday, January 6, 2012

Tuna Casserole, minus the Tuna

From the kitchen of Pati Osterstock

Don't get me wrong; I love a really good tuna casserole. And this recipe, made with tuna, is a really good tuna casserole. But it is also an AMAZING chicken casserole. I realize that one problem some might have with this recipe is that I don't use a lot of actual amounts. It's really just some of this, and enough of that.

Egg noodles
2-12.5 oz cans cooked chicken
1 12 oz. pkg of frozen peas
1 can cream of mushroom soup
1 can cream of chicken soup
A little milk
Shredded cheddar cheese

Preheat oven to 350 F. Cook and drain the noodles. Put in oven-safe casserole dish.

In a bowl, combine chicken, soups, milk, and peas.

Pour over noodles. Mix thoroughly.

Cover with cheese.

Bake uncovered for 30 minutes.

We like it sprinkled with lemon pepper.

Printable version

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