Tuesday, August 27, 2013

Hearty Chicken Noodle Casserole

A whole roasting chicken for supper one night means this Hearty Chicken and Noodle Casserole another night. Love making this. So delicious, and full of flavor.  I hope your family loves it as much as mine does.

can (10 3/4 ounces) cream of mushroom soup
1/2 cup milk                                                                                  
2 celery ribs, diced
1 small onion, diced
2 carrots, diced
1/2 cup corn (fresh, frozen or canned, drained)
2 tsp butter
cups cubed cooked chicken                                                                             2 cups medium egg noodles, cooked and drained 
1/4 cup grated Parmesan cheese
2 tsp parsley leaves
1/2 tsp garlic salt                                                                                  
1/4 tsp course-ground black pepper 
1/2 cup shredded Cheddar cheese  

Cook noodles in boiling water until al dente. Drain and rinse with cold water to stop cooking process. 

Melt butter in sauce pan and saute' celery, onion and carrots until slightly softened, about 3 minutes.  

In a large bowl mix the soup, milk, sautéd vegetables, corn, chicken, noodles, Parmesan cheese, parsley leaves, garlic salt and black pepper.

Spoon mixture into a 1 1/2-quart casserole dish sprayed with cooking spray.  

Bake at 400 degrees for 25 minutes or until the vegetables are tender.  

Stir and sprinkle with the cheddar cheese and heat 5 more minutes, or until cheese is melted. Serve immediately.

Yield:  4-6 servings


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.