Well our February Florida weather is cool in the mornings, warm during the day and cool at night. Which to be honest, suits me! But, we can't have perfect weather that suits us all can we? This weather has had me in the baking mode though. I saved a few apples from our mountain trip and baked an apple bundt cake to freeze for a Sunday dinner sweet. Decided to whip up a batch of Kitty's shortbread spritz cookies. They weren't as pretty as hers but oh they would melt in your mouth. Be sure to pop over to see her recipe. https://www.kittyskozykitchen.com/2025/01/impossibly-easy-ham-and-swiss-pie-and.html#more I had some left over deer venison and decided to make a Venison and Penne Casserole. Was a hit with Marty and his dad. But, we love all things venison around her neck of the woods. One day I had some broccoli that was going to go bad if not used so whipped up a little comfort soup. Broccoli and shedder cheese soup. My oldest granddaughter Raygen bought h...
Chicken, Noodle & Cheese Casserole
Ingredients:
3-4 Chicken breast-sliced and diced. *TIP* Any type of meat is easier to slice and dice if it is partially frozen.
1 regular package of noodles *I used the wide egg noodles*
1 can of cream of mushroom soup
2 (8oz) pks of shredded cheese (whatever you like)
White sliced fresh mushrooms (Opt)
Spices: whatever you like to use but I will share what I used.
Extra Virgin Olive Oil or butter: I used EVOO. I’m trying to be good!
Water
How did I make it?
Sprinkle the bottom of your pan with EVOO. Saute your chicken on low stirring often so it doesn’t stick. While your chicken is cooking, wash and drain your mushrooms (I only used a handful) since I was serving it to my family as Guinna pigs first) Next time, I will use more! I love mushrooms!
Cook your pasta according to the package. *TIP* Add a pinch of salt and a drizzle of EVOO to your boiling water* Keeps your pasta from sticking. Don’t overcook your pasta. Once cooked, drain. While your pasta is draining sauté your mushrooms. Once again I used EVOO. Sit pan aside.
After you have cooked your chicken add enough water to half way cover your chicken. *You will use the broth for your base and it keeps your noodles from drying out when you bake your casserole* Bring to a low boil and add a pinch of salt & pepper. Then sprinkle ( I didn’t measure) Natures Seasoning (A must have and kept item in my pantry) Donna Monds & Terri Hair turned me onto this seasoning years ago when making pasta salad for my oldest daughter’s wedding, Lowery’s Seasoning Salt, & Lemon Pepper (one of Marty’s favorite seasonings. Stir. By now you will begin to smell those spices and it makes you want to eat it right then!
Add your cream of mushroom soup and your mushrooms and stir well. Next, add 1 (8oz) pack of shredded cheese and stir well. Now sprinkle in some Parsley Flakes-another kept item in my pantry. Give it another good stir and pour into a 9x13 casserole dish. Top with the remaining package of cheese.
Preheat your over to 350 and bake for about 15-20 minutes or so. Everything is done but you basically want it to be heated through and through and your cheese melted on top.
Well I must say it was a hit with my family! They loved it!
The good thing is you can slap a salad together and a little bread and you’ve got yourself a meal! It’s easy—not much time in the kitchen. Thrifty: watch for chicken breasts to go on sale and grab em’. Salad: Watch those sales for bagged salad: Sometime you can buy one and get one free. Add you a tomato and go with it. Some brown and serve rolls and girls you are good to go! Oh and in case you are wondering, yes, this is my own little recipe. Who knows! I may start a cookbook next!!!!!
Looks yummy! Tress
ReplyDeleteThis looks good but when are making a chocolate cake and showing it to us? My mouth is already drooling! Trinity
ReplyDeleteI am going to try this recipe this weekend. It looks so good. But I don't think I will use mushrooms. Could you use peppers instead? Email me! Audrey
ReplyDeleteThis will be on my meal list for sure. Looks so good! Liza S
ReplyDelete