Cliff’s Chicken And Noodle Casserole
Easy to make, hearty, comfort food meal. In my world this is enough to feed about 6 people as the main course. Normal people will likely get more servings. Note that there are no hard and fast rules with casseroles. Adjust with what you have available. Don’t have chicken? Use ham or turkey. Don’t have egg noodles? Use what you have.
Servings Prep Time
8People 30Minutes
Cook Time
25Minutes
Servings Prep Time
8People 30Minutes
Cook Time
25Minutes
Ingredients
  • 2Cans Cream of Mushroom Soup
  • 2Cups Frozen mixed vegetables~1 bag (carrots, peas, corn, green beans)
  • 3 Cups Egg noodlesCooked and drained
  • 1/2Tsp Black Pepper
  • 1/2Tsp Salt
  • 1/2 Tsp Thyme
  • 1/2Cup Shredded Parmesan cheese
  • 1Cup Milk
  • 4Cups Cooked Cubed Chicken
  • 1 1/2Cups Grated cheddar cheese
  • 1Cup Butter crackersCrushed
Instructions
  1. Poach the chicken breasts in a large pot of simmering water. Cook until just done, ~12-15 minutes. Remove the chicken and let cool, reserving the cooking water.
  2. Bring the chicken cooking water to a boil and add the noodles to cook. Drain when cooked.
  3. While the noodles cook, dice or shred the cooked chicken.
  4. Combine the soup, salt, pepper, thyme, Parmesan cheese, and milk.
  5. In 3 quart casserole pan, combine the chicken, sauce and noodles. Top with crushed crackers.
  6. Put in oven and cook for ~20 minutes. Remove from oven, top with cheddar cheese and put back in the oven for ~5 minutes or until the cheese is the shade of brown you prefer.
Recipe Notes