Home Cooked Thoughts

This entry is for my sister who asked for this recipe after feeding this casserole to Benjamin one afternoon.  My only warning to those who try it is that I made up the recipe with things I had in my pantry & fridge … you may want to add more seasoning or different ingredients all together.

1 onion (I always use Vidalia)

1T olive oil

Frozen mixed veggies (medium sized bag)

1 c. shredded cheddar cheese

1 can cream of celery (always the Healthy Selects – less sodium)

1 can cream of mushroom (always the Healthy Selects – less sodium)

4 cups cooked chicken, cut very small

8oz bag of thick egg noodles, cooked

salt & pepper to taste

panco bread crumbs

13 x 9 baking dish

Saute the onion in olive oil and set aside when finished.  If you haven’t cooked your noodles, do it now.  Add chicken to onion and add both soups, shredded cheese, then mix well.  Once mixed, add the frozen veggies and mix.  Drain your noodles and carefully fold into the rest of the mixture.  Pour into lightly sprayed pan.  I always sprinkle noodle casseroles with panko bread crumbs because it keeps the noodles from hardening on the top.  Bake at 350 until warm & bubbly (about 30 – 45 minutes).

This casserole an be warmed in portions in the microwave but always cover with wrap when warming or it will dry out.

Love you Leandra!  Enjoy … and I have found that Benjamin devours this – even with the chicken in it, especially if I cut the chicken small enough.  The chicken I use is almost always the leftovers from when we eat a whole chicken.