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.
Ingredients:
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
Hey! That is one awesome dish!
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