The way to a man’s heart…..
Maybe today, with a high of 79 and me driving home from work with the top down wasn’t the day to decide to make a fall weather casserole but, casserole it was.
This couldn’t be more simple and aside from the chicken, which I picked up at the grocery already roasted, I always have everything else in my pantry. With the roasted chicken I can get the 2 cups of diced chicken needed from the breast meat alone. The rest of the chicken gets boned and put away to top a caesar salad for lunch tomorrow. This recipe calls for frozen vegetables. The moisture from the frozen vegetables adds a bit of needed moisture while the casserole is cooking.
As my husband sat down to eat dinner he reminded me that this was one of the first dinners I made for him. That alone would make this a ”blue folder” recipe. It has such great memories.
Hearty Chicken & Noodle Casserole Adapted from Campbell’s Hearty Chicken & Noodle Casserole 1 can Cream of Mushroom Soup (regular, 98% fat free or low sodium 1/2 c low fat milk 2 c frozen mixed vegetables (do not thaw) 2 c cubed cooked chicken 3 c medium egg noodles, cooked and drained 1/4 c grated Parmesan cheese 1/2 tsp. black pepper 1/2 c shredded extra sharp cheddar cheese Stir the first seven ingredients (through black pepper) together in a large bowl. Pour into 1 1/2 – 2 quart casserole. Top with cheddar cheese and bake at 400F for 30-35 minutes until hot.
