Monday, April 2, 2012

Recipe #11 - Campbell's Kitchen Chicken Noodle Casserole

We had this recipe tonight for dinner. It's very easy, uses basic ingredients and was very filling! I originally found the recipe on I saw that I printed it back in January of 2011. Not really sure why I waited so long to try it, because it was pretty good!!

*1 can Campbell's condensed Cream of Chicken and Mushroom soup
*1/2 c of milk
*1/8 tsp black pepper
*1/3 c grated Parmesan cheese
*2 c cubed cooked chicken or turkey
*3 c cooked medium egg noodles

Let me go ahead and add this note - in my directions below, I'm going to tell how I deviated from the ingredients, rather than making a list of exceptions here.

First, bring a large pot of water to a boil. Since I have no idea how many cups of uncooked egg noodles eventually make 3 cooked cups of egg noodles, I measured out and added 3 cups of uncooked egg noodles to the boiling water. Let the noodles boil for 6-8 minutes, until tender. Drain and rinse with warm water.

To cook the chicken - mix soup and milk together in a saucepan and mix well to thin out soup. Once warm, add cut up raw chicken pieces. Top with pepper and stir well. Cook over medium-high heat for 8-10 minutes, or until chicken is no longer pink when cut open. Reduce heat to medium, add 1/4 cup of water and mix well. Cook for 2-3 more minutes. Add cheese and cooked egg noodles. Mix together well.

To go with the meal, I steamed some broccoli. I'm sure peas would go well with this too. Another variation I'll try of this in the future is adding cheddar cheese instead of Parmesan cheese, just to see how it changes the flavor.

Good luck and happy cooking!