Entrees - Poultry
Mom's Chicken Noodle Casserole
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Servings: |
4-6 |
8-12 |
12-18 |
16-24 |
20-30 |
24-36 |
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Makes: 9x13 pan |
1 |
2 |
3 |
4 |
5 |
6 |
|
Ingredients: |
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*Chicken breasts; boneless & skinless, cooked & diced |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
|
Cream of Mushroom OR Cream of Chicken soup |
21 oz. |
42 oz. |
63 oz. |
84 oz. |
105 oz. |
126 oz. |
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Cheddar cheese; shredded |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Narrow noodles; dry |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Chicken broth |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Optional: frozen mixed vegetables |
1 1/2 C. |
3 C. |
4 1/2 C. |
6 C. |
7 1/2 C. |
9 C. |
Assembly Directions:
Cook noodles according to package directions. Mix
soup, broth, veggies (optional) and chicken in large
bowl. Gently tossed in cooked noodles. If cooking
right away, place in casserole dish and top with
grated cheddar. Bake at 325 degrees about 45 minutes
or until bubbly.
Freezing and Cooking Directions:
To freeze, mix as directed above. If using
Ziploc bags, leave the cheddar out. You could freeze
it in a smaller ziploc and attach it to the big
Ziploc containing the chicken mixture. If using foil
pans, sprinkle with cheddar, cover with waxed paper
and wrap with foil.
To serve: Thaw completely. Remove foil and
waxed paper or dump from Ziploc into casserole dish
and top with cheddar. Bake at 325 degrees for about
45 minutes or until bubbly.
Comments:
* 3-4 good-sized boneless, skinless breasts =
approx. 3 cups diced cooked chicken
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.