#CY365 “Beginning” 09/04/14: The beginnings of our meal, Chicken Noodle Casserole.
Here’s the basic recipe I do…Its an easy recipe that requires little thought, minimal pots and pans, and no measuring if your comfortable just eyeballing it…and I do it about twice a month. One of our staples!
1 bag No-Yolk Egg noodles, cooked as shown, add a little extra salt to the water to flavor up those noodles.
1 can of cream of celery soup, 2 large cans of shredded chicken (or fresh cooked chicken, I was in a hurry.), one can drained, the other keep the water,
2 cups of shredded cheese of your choice-save 1/3 to top,
Frozen spinach or any vegetable mix (sometimes I use peas or peas and carrots),
Adobo or seasoning of your choice. Italian seasoning would work well, as would Old Bay.
Strain the noodles once they are cooked as per package. Return to pot. In the pot, if you don’t want to dirty another vessel, mix soup, chicken, noodles, 2/3 cheese, a good bit of Adobo, and frozen spinach/vegetables together. Top with remaining cheese. Put in a baking dish and cook at 350 for about 30-35 minutes. Serve it up.
*Tuna can be substituted for the chicken, too. I can’t eat tuna anymore due to an adult onset allergy…boo. I really like tuna…