COOKING RECIPES

CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE – I love a good casserole. You just can’t beat a tasty and filling meal that is all in one baking dish. My Mom made casseroles a lot of growing up. Somebody had a baby. You made a casserole. Somebody died. You made a casserole. Got a promotion at work? Let’s celebrate with a casserole.

Freezes well too!
Casseroles were (and still are) perfect for every occasion. They are so comforting and most casseroles freeze really well. This casserole I’m sharing with you today is creamy, chicken-y deliciousness. We love it so much, we freeze the leftovers to have for a whole other meal later in the week or later in the month. That’s another bonus about casseroles. If you make too much, they make fantastic leftovers.

CHICKEN NOODLE CASSEROLE

INGREDIENTS NEEDED:

— 1/2 cup chopped onion

— 3 tablespoons butter or 3 tablespoons margarine, melted

— 2 (10 3/4 ounce) cans cream of chicken soup

— 2 cups shredded cheddar cheese, divided

— 1 cup milk

— 3 1/2 cups chopped cooked chicken

— 2 1/2 cups cooked macaroni

— Salt

— Pepper

— 1/4 cup Ritz cracker crumbs

RECIPE INSTRUCTIONS:

In a large skillet over med-high heat, sauté onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk.

Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.

Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.

Bake in a preheated 350° oven for 30 minutes, or until heated through.

Top with remaining ½ cup cheese and bake 5 minutes.

Thank you for completing reading. If do you liked this recipe, don’t forget to share it with family and friends.

More recipes:

BAKED GARLIC PARMESAN POTATO WEDGES

CHICKEN WITH CREAMY MAC AND CHEESE

ALOHA CHICKEN AND RICE

CROCKPOT CHICKEN AND DUMPLINGS

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