|
Mom's Chicken Noodle Casserole
Click
here to go to a Printer Friendly Page
|
Servings: |
4-6 |
8-12 |
12-18 |
16-24 |
20-30 |
24-36 |
|
Makes:
9x13 pan |
1 |
2 |
3 |
4 |
5 |
6 |
|
Ingredients: |
|
|
|
|
|
|
|
*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. |
|
Cheddar
cheese; shredded |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Narrow
noodles; dry |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
|
Chicken
broth |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
|
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
<<<<<<<
Go to the September 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
|
