Wednesday, October 27, 2010

By popular request....an old standby

Planning on making a chicken noodle casserole for dinner tonight, which is, basically, just a twist on the old favorite "tuna noodle casserole" but....my kids hate tuna fish. But in talking about making this, I got a request to provide the recipe...and this is the best place to provide it. The hardest thing, is for a cook to provide a recipe for which there is no "hard and fast" written down recipe...but I'm going to go for it.

Chicken Noodle Casserole

3/4 to 1 bag of wide egg noodles
1 can cream of chicken soup
1/4-1/2 c. sour cream
about one half of the soup can of milk
8 oz (2 c.) of grated cheddar cheese
1 large can of chicken breast meat, or 2 c. of finely chopped chicken (from chicken you may have leftover)
1/2 c. frozen peas
any additional vegetables you may have left over in fridge (recommendations spinach; well drained, chopped chives, chopped cilantro, corn, etc) totalling about 1/2 to 3/4 c.
1/2 c. finely chopped celery
1/2 c. finely chopped purple onion
1/2-3/4 c. bread crumbs (regular or panko)
salt and pepper to taste/preference
about 1/2 tsp garlic powder

Cook noodles according to package directions. Place into casserole dish (spray with non-stick spray). Add can of soup, one half of the soup can of milk, the sour cream, half of the cheese, the chicken, and the vegetables (celery, onion, peas and any extras you've chosen). Mix well. Top with remaining cheese and bread crumbs. Bake at 350 for about 30 minutes, until golden brown and "bubbly". Serve with warm bread and a nice green salad.

By the way, if YOUR kids LIKE Tuna, this recipe works just as well using that, or even canned salmon (or fresh...in both instances)


Today's food quote: "I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock" Barbara Harrison

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