Wednesday, February 24, 2010

Cheesy chicken casserole

I did NOT grow up a fan of casseroles. So, naturally, when one of my neighbors brought me one after I had my second baby, I was more than a bit worried. After I pretended to be totally excited about it and she left, I told Shane he needed to go out and get us pizza. He made me try this, though, and it is hands down my all time FAVORITE meal EVER. I am IN. LOVE. with this. So, for those of you picky eaters/busy moms out there...this one is for you. This is easy and super fast! P.S. If something is bolded, it is my personal opinion/suggestion, so feel free to completely ignore it. :)
Cheesy Chicken Noodle Casserole
4 C egg noodles (uncooked) (the wide ones are usually the best)
2 small cans of cream of chicken soup
2 C sour cream
2 C milk
3-4 tbsp of bottle lemon juice (or to taste)
1/2 tsp garlic salt (to taste)
1/2 tsp pepper (to taste)
12 oz bag crunchy chow mein noodles (LaChoy)
13 oz can chicken breast (I have only been able to find 12.5 oz cans, which work just fine)
3-4 C grated cheddar cheese (I usually only use 2 cups and it is still uber cheesy and less fattening)

In a large pan, cook 4 cups of egg noodles as instructed on the package.
Drain, set aside.

Combine soup, sour cream, milk, lemon juice, garlic salt, and pepper in a large pan.

Stir ingredients together over medium heat until smooth.

Add cooked egg noodles, 1 C crunchy noodles (or more as desired), and the can of chicken breast.

Stir until mixed together well and chicken breaks up a little. (or if you are a cheater/impatient like me, use a knife or fork or whatever to break the chicken up beforehand)

Spray a lasagna pan with cooking spray. Pour noodle mixture in the pan while trying to hold the camera in the other hand and not drop it in the sink,

cover with more crunchy noodles, then spread the cheese on top of this (DON'T SKIMP!).

Drizzle a little more lemon juice (or water, or milk-whichever you prefer) over the casserole, then cover and bake at 350 degrees for approximately 1 hour, until the cheese is completely melted and the casserole is heated through. (Important!: Usually I only have to cook it about 30 minutes--sometimes 45--until the cheese is melted, but it varies from oven to oven. Check it after 30 minutes and see what you think. Don't let the cheese burn, though. Yuck.)
All done!! Enjoy!

The great thing about this recipe is that you can make it whenever you have time during the day, then stick it in the fridge until you are ready to cook it. It only takes about 15 minutes to prep everything, then you are good to go!

1 comment:

Erin said...

I have always been a casserole fan so I am glad at least one could sneak its way into your heart :) I'm for sure gonna have to try this one. and get this... I have cooked dinner EVERY. SINGLE. NIGHT for 2 weeks!!!!

...I KNOW!


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