CHICKEN CASSEROLE
this came from a night of no sleep and had to get something on the table I am sure you can relate the ingredients are all approx. and are leftovers I happen to have on hand I am posting this as a guide line but my husband really like the way it came out so tossing this idea out make it your own
Provided by JM Avallone
Categories Casseroles
Time 55m
Number Of Ingredients 17
Steps:
- 1. cook noodles to the tooth as it will continue to cook in the oven, drain set to side
- 2. shred or dice your chicken breast, I used a leftover rotisserie store chicken
- 3. add soup in a medium size bowl add milk and sour cream, if you don't have mushroom any cream of soup should work, add chopped peppers, salt & pepper, herbs, mushrooms (mine were sauté left over's), spinach sauté lightly in garlic oil any olive oil or butter will work. add to mixture add cheese I had one of those packs (Italian) which contained mozzarella, romano, asiago, parmesan, provolone. stir well to combine, fold in chicken and noodles I really did not measure the noodles I don't think it matters just put in the amt. you want. after I had cooked this for about 20 minutes it seamed a bit dry so I took 1/4 cup of fat free milk and poured in around the sides and a bit in the middle yes over the cracker topping
- 4. crush up crackers add half tsp of butter mix. I forgot to but next time I will add some pepper and herbs to this topping
- 5. I buttered a 9in deep dish pie plate added the noodle mixture topped with a bit more cheese perhaps a 1/4 cup sprinkled cracker topping, dot with very thin slices of butter cook (toaster oven) 350 covered with foil 20 minutes uncover cook approx. 20 more till bubbling set oven to broil cook till topping is brown. keep you eyes on it as the browning will happen fast.
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