Chicken Noodle Casserole

Updated: Jul 29




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.

 


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