Chicken Noodle Casserole

Source

Adapted from a friend

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

Display units in Metric

Serves Change

3-4	cups	Chicken cooked and diced
1	(16 ounce) package	medium egg noodles or whatever kind of noodles you like or have
1	can	Cream of Chicken Soup
1	can	Cream of Mushroom Soup
1	can	Milk measure milk using soup can
1	medium	Onion diced
2	stalks	celery diced
1	cup	peas
1	cup	carrots diced
		Salt and pepper to taste
1-2	cups	Shredded cheddar cheese
1-2	cups	corn flakes crushed
4-6	Tbsp	butter melted

Preheat oven to 375 degrees

Cook three or four frozen boneless chicken breasts in a pot of water(add 1 tsp of chicken bouillon for more flavor(optional)). Once cooked drain and allow to cool.

Chop celery,onion and carrots and put in a small pan along with peas. Cover and cook for about 5-10 minutes. Drain and set a side.

Dice up cooled chicken and set a side.

Cook noodles for about 5 or 6 minutes and drain. You don't want to completely cook them or they will get to mushy after being baked in the oven

In a large bowl mix the soups and milk. Add the vegetables and chicken and mix well. Add salt and pepper to taste. Slowly add in the noodles. Mix well. You want the casserole to be moist so you might need to add some more milk to get it just the right consistency.

Grease a 13x9 pan and place the mixture in it. Spread the cheese over the mixture. Top with the crushed corn flakes and drizzle melted butter on top. Bake in the oven for 25-30 minutes or until top is golden brown and bubbly.

Preheat oven to 375 degrees
Cook three or four frozen boneless chicken breasts in a pot of water(add 1 tsp of chicken bouillon for more flavor(optional)). Once cooked drain and allow to cool.
Chop celery,onion and carrots and put in a small pan along with peas. Cover and cook for about 5-10 minutes. Drain and set a side.
Dice up cooled chicken and set a side.
Cook noodles for about 5 or 6 minutes and drain. You don't want to completely cook them or they will get to mushy after being baked in the oven
In a large bowl mix the soups and milk. Add the vegetables and chicken and mix well. Add salt and pepper to taste. Slowly add in the noodles. Mix well. You want the casserole to be moist so you might need to add some more milk to get it just the right consistency.
Grease a 13x9 pan and place the mixture in it. Spread the cheese over the mixture. Top with the crushed corn flakes and drizzle melted butter on top. Bake in the oven for 25-30 minutes or until top is golden brown and bubbly.

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