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The way to a man’s heart…..

September 20, 2010


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. 

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