Friday, August 5, 2011

Chicken Noodle Casserole

Chicken Noodle Casserole
1 can (12 1/2 oz.) chicken or tuna
8 oz. cream cheese
1 can cream of mushroom or chicken soup
1/4 cup milk
1 T. onion (optional)
7 oz. egg noodles

Cream chicken, cream cheese, soup, and milk together.  Cook noodles as directed on package.  Combine with creamed ingredients in casserole dish.  Cover and bake 20 to 25 minutes at 375 degrees.  Serves 4 to 6.
Notes:  This is one of my favorite go-to casseroles during the school year...especially during winter months when we are craving something hot and hearty.  Dried onion substitutes well for the onion if you do not have fresh on hand.  We are also partial to adding some garlic powder to the creamed ingredients to give it a little extra kick. (My husband prefers spicy to bland recipes.)  Pictures to come.

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