Thursday, November 14, 2013

Quick and Easy Chicken Noddle Casserole


This recipe is one of my go-to recipes when I need to make dinner in a hurry or I haven't gone to the grocery.  I almost always have these ingredients on hand and it goes together very quickly.  It also freezes beautifully, so double it and freeze half if you like.  Nothing hits the spot more when you're not feeling your best, than pulling out a chicken noodle casserole from your freezer and tossing it in the oven.   

   

Chicken Noodle Casserole

1 cup medium egg noodles, cooked
2 cups boiled chicken, diced
1 can cream of mushroom or cream of chicken soup with milk
1 can French Fried onions, divided

Preheat oven to 300 degrees. Heat soup with milk (as directed on can), add diced chicken, noodles and half of the onion rings.

Pour into a 2 Qt. casserole dish, bake for 15 minutes. Top with rest of the onions and bake 5 minutes longer.  Serves 4

Here's a quick tip: I always have shredded chicken in the freezer.  So while it doesn't take much effort to boil a couple of chicken breasts, if you have shredded chicken in the freezer it'll go even faster.  Just pop it in the microwave for a couple of minutes to thaw and toss it in the casserole.  I like to buy a couple of rotisserie chickens from Costco, shred them and freeze it in gallon size freezer bags.  Then it's always ready for soups, enchiladas and casseroles.   








 



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