Well yesterday was casserole day again. The day really got away from me and before I knew it, it was dinner time. So I had to make something that didn't take a long time to prepare. Besides "Chicken Spaghetti" this is another creamy noodle dish that we like, minus the long prep time. I found this recipe on a recipe newsletter awhile back and it looked quite tasty. I changed the recipe up a bit more to my liking.
The original recipe had a buttery cracker topping, but the first time I prepared this dish I found the topping to be a bit dry so, I now omit that part and top with shredded cheddar cheese instead. How can you go wrong with cheese especially in my house if I want my kiddos to eat something all I have to do it top it with cheese. If you want a quick & easy dinner this would be perfect served with a salad, hot rolls or french bread. There are peas in the casserole so a veggie on the side is not needed. Lets get started.
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Preheat your oven to 350. Season chicken, I use Coronado Seasoning that i got from my sister, but you can use what ever you want I recommend Paula Deen’s House Seasoning. Really whatever you normally season your chicken with is fine. The original recipe said to boil the chicken and cut into pieces. I found that if I grill my chicken first on the stove it gives the dish so much more flavor. Lay chicken on stove top grill that has been brushed with a little Olive Oil.
Cook the Egg Noodles just until they are al dente. You don't want to fully cook the noodles because you will be baking the casserole in the oven. If you cook them to long you will have mushy noodles and no one likes that. When the noodles are done place in a strainer, rinse and set aside.
Mix together soups, milk, 1 cup of the shredded cheese and peas. I find that if i microwave the frozen peas just for a couple minutes in a little water then they are a lot softer before i add them to the casserole. It's really your own preference.
Add the cooked noodles and melted butter to the soup mixture then your chicken last. Carefully mix the ingredients together.
Pour into a un-greased 9x13 inch casserole dish. Top with the remaining 1 cup of shredded cheese. Place in a preheated 350 degree oven for 30 minutes.
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- cups milk
1 - 10-oz. pkg. frozen peas
1 - 12 oz - package wide egg noodles, cooked al dente
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. Bake for 30 minutes. If using the cracker crumb topping add the 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.