This simple Creamy Chicken Noodle Casserole is sure to satisfy your creamy pasta cravings.
Chicken Noodle Casserole Recipe
1/2 lbs. chicken boneless breast
1/4 tsp. salt
1 tsp. Complete Seasoning
1/8 tsp. pepper
2 tbsp. mayonnaise
4 cup fusilli noodles
Cut chicken small into dice sized pieces. Season chicken with salt, Complete Seasoning, pepper and mayonnaise. Preheat a skillet with some oil and sauté the chicken. Cook noodles according to package directions, until el dente.
Sauce
1 cup cream
1 can cream of celery soup
1 can mushroom soup
1/4 tsp. salt
1/2 cup peas
1/2 cup carrots, cooked
In a small mixing bowl, combine cream, celery soup, mushroom soup, salt, peas and carrots. Peas and carrots are optional.
Topping
2 cup corn flakes, crushed
1/4 cup margarine, melted
In a small bowl or bag combine crushed cornflakes with margarine for a crumb topping.
Assemble In a greased 2-quart casserole dish. Put chicken on the bottom, next a layer of noodles, then pour over the sauce. Last top with the cornflake and margarine crumbs. Cover and bake at 375 F 30 minutes. Then remove cover and broil until crumbs turn crunchy and golden. Serve with a garden salad. Serves 6.