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Friday, December 19, 2008

Creamy Chicken Noodle Bake

3 cups. cooked chicken, cut up into bite size pieces
(boneless chicken breasts or tenderloins I grill my chicken in olive oil on a stove top grill)
2 - cans cream of chicken soup (10 3/4 oz cans)
1 1/4 c. milk
1 - 10-oz. pkg. frozen peas
1 - 12 oz - package wide egg noodles, (cooked al dente)(I use no yolk dumplings)
2 Cups Shredded Cheddar Cheese
2 Tablespoons Melted Butter
Cracker Crumb Topping (Optional)

In a large bowl or an un greased 2-quart casserole dish, mix together cut up chicken, soup, milk, melted butter and peas. Add pre cooked noodles & 1 cup cheese; stir to coat. add to casserole dish. Top with the additional 1 cup cheese and bake for 30 minutes. If using the cracker crumb topping add topping after the 30 minute cooking time and continue to bake for a additional 5 - 10 minutes.

Cracker Crumb Topping:

Cracker topping use 1 sleeve round buttery crackers, (Ritz) crushed. ½ cup melted. Mix together and sprinkle on top of casserole. If you use the cracker topping omit the 2T. butter in the recipe above and the cheese on top. Just use the cracker topping and bake as directed.

Serves 4 to 6.

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